Tartar Sauce

1. Prepare the tartar sauce by combining all of the ingredients together in a bowl. Let marry together in the fridge while preparing the salmon cakes.

Salmon Cakes

1. In a large bowl combine all ingredients EXCEPT for panko. Add only 1 cup of panko and mix thoroughly. The rest is reserved for breading the cakes.

   Line a baking sheet with parchment paper and place the 2 cups of panko on a large plate. Using a large ice cream scoop or your hands, form each salmon cake (roughly 1/2 cup) and carefully place it onto the plate of panko, gently pressing some panko on the top of the cake.

   Carefully lift the salmon cake onto the prepared cookie sheet and repeat until all of the salmon mixture is used up. Refrigerate the salmon cakes for 30-60 minutes before frying.

2. Line a large plate with paper towel. Add oil to a large frying pan until it is ½” deep. Heat over medium-high heat, and take care not to overcrowd the pan. Cook the salmon cakes until they are golden on each side. Remove from the pan and repeat with the remaining salmon cakes. Serve immediately with the tartar sauce and fresh dill as a garnish if desired.