These salmon cakes, hands down, are one of my most requested meals from my clients. I make them with fresh salmon which makes such a difference, so the salmon really shines!
One of the tricks of helping them hold their shape is to use 2 different types of salmon. I use 3/4 lb. wild Alaskan coho or sockeye fillet and 3/4 lb. Scottish fillet. The Scottish fillet has more fat in it and helps hold the cakes together. You can also use 1 lb. of the wild Alaskan, and ½ lb. of the Scottish and still have it hold its shape nicely. For those of you who want to only use wild caught salmon, I would take care when flipping the cakes over because they will not hold their shape as well.
I cook these in ghee, which is so easy to make at home (maybe another blog post?), or you can also find it with the cooking oils. The buttery taste is so nice, and because it can be cooked at a high heat, they brown them perfectly.
Finely chop the salmon into very small pieces. I like to do this by hand because I have more control over the size, but you could also do this in a food processor. Just be careful to not pulverize the salmon chunks. If you do use a food processor I would do it in 2 to 3 batches to have more control. You want to have nice pieces of salmon in the cakes, not mush. Set aside in a medium bowl.
In a small bowl combine 1/4 cup of panko, mayonnaise, lemon juice, scallions, mustard, sriracha, salt and pepper. Mix well, then gently mix into the salmon until combined. I like to use my hands to mix.
Using a 1/3 cup measure, scoop level amounts of the salmon mixture and place on a piece of wax paper or plate. Repeat to make 8 cakes. Place the remaining ½ cup panko onto a plate, and carefully coat each cake in panko bread crumbs, gently patting on the panko on both sides.
In 2 batches, heat 2-3 tablespoons of ghee over medium high heat. Place 4 salmon cakes in a skillet and cook without moving until golden brown, about 2-3 minutes. Carefully flip the cakes and cook until second side is golden brown. Transfer cakes to a paper towel lined plate, and repeat with second batch.
Mix the dill sauce ingredients in a small bowl and whisk until smooth. Serve with salmon cakes.