Salmon Cakes
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2 tablespoon extra-virgin olive oil
1 small onion, finely chopped
1 stalk celery, finely diced
2 tablespoons chopped fresh parsley
2 cups cooked salmon
2 large egg, lightly beaten (1 egg for breading process)
1.5 teaspoons Dijon mustard
3 cups breadcrumbs (leave one cup for breading process)
1/2 teaspoon freshly ground pepper
1 lemon, cut into wedges

Creamy Dill Sauce
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2 scallions, finely chopped
1 tablespoon lemon juice
1 tablespoon finely chopped fresh dill
1/4 cup mayonnaise
1/4 cup plain yogurt

Salmon Cakes
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1) Preheat oven to 450 degrees F. Coat baking sheet with cooking spray.

2) Heat 1 tablespoon olive oil to a medium-heated non-stick saute pan. Add onion and celery, cook till soften, about 3 minutes.

3) Remove from heat and add fresh parsley.

4) Place salmon in a large bowl. Flake apart with fork. Add 1 egg, mustard, onion mixture (from step 2), 2 cups breadcrumb, pepper and mix well.

5) Shape the mixture into 8 patties, about 2.5 inches wide.

6) Lightly beat the remaining egg in one shallow bowl. Add remaining breadcrumbs in another shallow bowl.

7) Heat a saute pan. When heated, add one table spoon of olive oil. Always add oil to heated pan to prevent sticking.

8) Repeat this step for each of the salmon cake in this order
a) Place salmon cake in bowl with egg mixture. Coat well with egg mixture.
b) Then place salmon cake in breadcrumbs. Coat well with breadcrumbs.
c) Add salmon cake to already heated pan.

9) Cook each side of salmon cake for about 2-3 minutes. Then remove from stove and placed them onto the prepared baking sheet.

10) Bake in oven for about 15 - 20 minutes, till golden brown.

11) Serve salmon cakes with dill sauce and lemon wedges.


Creamy Dill Sauce
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1) Combine all ingredients in a bowl and mix well