Follow these simple instructions to create delicious, crispy salmon cakes every time. This recipe is designed to be straightforward and easy, even for novice cooks.

1. Prepare the Salmon Mixture: In a medium-sized bowl, gently flake the canned salmon with a fork, ensuring you remove any stray bones or skin that might have been missed during processing. Add the panko breadcrumbs, egg, mayonnaise, Dijon mustard, lemon juice, fresh dill, and finely diced red onion to the bowl with the flaked salmon. Season generously with salt and black pepper.
2. Combine Ingredients Thoroughly: Using a fork or your hands, gently mix all the ingredients together until they are just combined. Be careful not to overmix, as this can result in tough salmon cakes. You want the mixture to be moist but not overly wet and to hold together when formed into patties.
3. Form the Salmon Cakes: Divide the salmon mixture into approximately 6-8 equal portions, depending on your desired size. Gently shape each portion into a patty, about ¾-inch thick. You can make them round or slightly oval. For easier handling and a firmer texture, you can lightly dust your hands with breadcrumbs or flour while shaping the patties.
4. Chill (Optional but Recommended): For best results, especially if your mixture is a little soft, place the formed salmon cakes on a plate lined with parchment paper and refrigerate for at least 15-20 minutes. Chilling helps the patties firm up, making them easier to handle and less likely to fall apart during cooking. This step is particularly helpful if you are using fresh salmon, which tends to be moister than canned.
5. Heat Olive Oil in a Skillet: Heat about 2-3 tablespoons of olive oil in a large skillet or non-stick pan over medium heat. You want the oil to be hot enough so that the salmon cakes sizzle gently when they hit the pan, but not so hot that they burn before cooking through.
6. Cook the Salmon Cakes: Once the oil is hot, carefully place the salmon cakes into the skillet, ensuring not to overcrowd the pan. Cook in batches if necessary to maintain even cooking and crispiness. Cook for about 4-5 minutes per side, or until they are golden brown and heated through. The internal temperature should reach 145°F (63°C).
7. Ensure They Are Cooked Through: Gently press down on a salmon cake with a spatula. It should feel firm and springy, not mushy. The golden-brown crust should be nicely developed on both sides. If you are unsure if they are cooked through, you can carefully cut into the center of one to check that it is heated through and no longer raw-looking.
8. Remove and Drain Excess Oil: Once cooked, carefully remove the salmon cakes from the skillet and place them on a plate lined with paper towels to drain any excess oil. This will help maintain their crispiness and prevent them from becoming greasy.
9. Serve Immediately: Serve your delicious Salmon Cakes immediately while they are hot and crispy. They are wonderful on their own, or with a squeeze of fresh lemon juice and your favorite dipping sauce. See the “How to Serve” section below for serving suggestions.