salmon cakes

1.5 lbs fresh salmon

1 small onion or larger shallot, minced

2 eggs, beaten

2 tablespoons mayonnaise

1.5 tablespoons dijon mustard

1/2 lemon, juice

2 tablespoons dill, if fresh mince

1 tsp old bay

1/2 tsp onion powder  

1 tsp salt

• 
  
• 1 cup bread crumbs or crushed crackers around 18 crackers smashed 
  

cut raw salmon into large diced pieces and toss with the minced onion. 

mix the wet and herbs together - eggs, mayo, dijon, lemon juice, dill, salt & pepper. 

fold the salmon and wet mix together and then add the bread crumbs/crackers and mix 

till just combined. 

Pat into round cakes and place in the fridge to firm up.

Fry in a heavy pan like a cast iron or bake in the oven. 

If frying use a light coating of oil in the pan and place the pan and do not move for the

first few minutes - only turn once and do so carefully. The cakes should be a large chunk 

and slightly delicate.

If baking - I would start at 325 but I do not have any test runs for this. I would think 15-18 minutes. The salmon should be cooked thru and the paste around it should be congealed. 

we served the salmon cakes with zucchini corn saute with jalapenos onions garlic cilantro as well as hasselback potatoes baked in the toaster oven with olive oil and garlic and a green salad with homemade caesar dressing