Salmon Cakes

Stir gently until all ingredients are evenly distributed. The mixture should hold together when pressed but not be too wet. If too dry, add a bit more mayonnaise.

Cover the bowl with plastic wrap and refrigerate for 30 minutes. This helps the cakes hold their shape during cooking and allows flavors to meld.

Shape the mixture into 8 equal patties, about 3/4 inch thick and 3 inches in diameter. Press firmly to compact each cake.

Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering but not smoking.

Carefully place 4 salmon cakes in the skillet, leaving space between them. Avoid overcrowding to ensure even browning.

Cook for 4-5 minutes on the first side without moving them, until a deep golden crust forms on the bottom.

Flip each cake gently using a wide spatula. Cook for another 4 minutes until the second side is equally golden and the centers are heated through.

Transfer cooked cakes to a paper towel-lined plate. Add more oil if needed and repeat with remaining cakes.

Serve hot with lemon wedges, tartar sauce, or a yogurt-dill sauce. Garnish with fresh dill sprigs and enjoy immediately.