Salmon Cakes
 Made with fresh salmon and seasoned with Old Bay, these salmon cakes are a delicious upgrade from the canned version you might remember—and they can be made entirely ahead of time. Ingredients For the Salmon Cakes ¼ cup mayonnaise 1 tablespoon fresh lemon juice, from 1 lemon 1 teaspoon Dijon mustard 1 teaspoon Old Bay seasoning ¾ teaspoon salt ¼ teaspoon freshly ground black pepper 1¼ lb skinless salmon fillet, finely diced into ¼-inch pieces (see note) 1¼ cups panko bread crumbs, divided ¼ cup thinly sliced scallions, from 3 to 4 scallions, light and dark green parts ⅓ cup finely diced celery, from 2 stalks 2 tablespoons finely chopped fresh dill ½ cup vegetable oil Salad greens with vinaigrette, tartar sauce and/or lemon wedges, for serving (see note) ¼ cup mayonnaise 1 tablespoon fresh lemon juice, from 1 lemon 1 teaspoon Dijon mustard 1 teaspoon Old Bay seasoning ¾ teaspoon salt ¼ teaspoon freshly ground black pepper 1¼ lb skinless salmon fillet, finely diced into ¼-inch pieces (see note) 1¼ cups panko bread crumbs, divided ¼ cup thinly sliced scallions, from 3 to 4 scallions, light and dark green parts ⅓ cup finely diced celery, from 2 stalks 2 tablespoons finely chopped fresh dill ½ cup vegetable oil Salad greens with vinaigrette, tartar sauce and/or lemon wedges, for serving (see note) Instructions In a large bowl, whisk together the mayonnaise, lemon juice, mustard, Old Bay, salt, and pepper. Add the diced salmon, ¼ cup of the panko, the scallions, the celery, and the dill. Gently mix until uniformly combined. Place the remaining 1 cup of panko in a shallow dish or pie plate. Using a ⅓-cup measure, scoop the salmon mixture and form into a compact cake about 1 inch high. Place the salmon cake into the panko and gently coat it all over in crumbs. Repeat with the remaining mixture to form about 9 cakes. (At this point, you can refrigerate the salmon cakes for a few hours until ready to cook, if you'd like.) Heat the oil in a medium nonstick skillet over medium-high heat until shimmering. Place half of the salmon cakes in the skillet and cook without moving until golden brown, about 2 minutes. Carefully flip the cakes and cook until second side is golden brown, about 2 minutes more. Reduce the heat to medium if the cakes are browning too quickly. Transfer cakes to paper towel–lined plate to drain. Repeat with the remaining cakes (no need to change the oil). Serve warm. Note: If buying a skin-on salmon fillet, purchase 1⅓ pounds of fish to yield 1¼ pounds of fish after skinning. Make-Ahead: The salmon cakes can be fully cooked and refrigerated up to several hours ahead of time. To reheat: preheat the oven to 350°F and line a baking sheet with aluminum foil. Place the salmon cakes in the oven and cook until crisp on the exterior and warm throughout, 10 to 15 minutes. The cakes may also be frozen for up to 3 months; defrost in the refrigerator before reheating. Freezer-Friendly Instructions: The cooked salmon cakes can be frozen for up to 3 months. Once cool, lay them out on one (or more) foil-lined baking sheet(s) and cover them loosely with plastic wrap. Freeze the patties in a single layer for about an hour, then remove them from the freezer. Wrap the cakes individually in plastic wrap and then put them together in a freezer bag or airtight container. Before serving, defrost in the refrigerator before reheating. In a large bowl, whisk together the mayonnaise, lemon juice, mustard, Old Bay, salt, and pepper. Add the diced salmon, ¼ cup of the panko, the scallions, the celery, and the dill. Gently mix until uniformly combined. Place the remaining 1 cup of panko in a shallow dish or pie plate. Using a ⅓-cup measure, scoop the salmon mixture and form into a compact cake about 1 inch high. Place the salmon cake into the panko and gently coat it all over in crumbs. Repeat with the remaining mixture to form about 9 cakes. (At this point, you can refrigerate the salmon cakes for a few hours until ready to cook, if you'd like.) Heat the oil in a medium nonstick skillet over medium-high heat until shimmering. Place half of the salmon cakes in the skillet and cook without moving until golden brown, about 2 minutes. Carefully flip the cakes and cook until second side is golden brown, about 2 minutes more. Reduce the heat to medium if the cakes are browning too quickly. Transfer cakes to paper towel–lined plate to drain. Repeat with the remaining cakes (no need to change the oil). Serve warm. Note: If buying a skin-on salmon fillet, purchase 1⅓ pounds of fish to yield 1¼ pounds of fish after skinning. Make-Ahead: The salmon cakes can be fully cooked and refrigerated up to several hours ahead of time. To reheat: preheat the oven to 350°F and line a baking sheet with aluminum foil. Place the salmon cakes in the oven and cook until crisp on the exterior and warm throughout, 10 to 15 minutes. The cakes may also be frozen for up to 3 months; defrost in the refrigerator before reheating. Freezer-Friendly Instructions: The cooked salmon cakes can be frozen for up to 3 months. Once cool, lay them out on one (or more) foil-lined baking sheet(s) and cover them loosely with plastic wrap. Freeze the patties in a single layer for about an hour, then remove them from the freezer. Wrap the cakes individually in plastic wrap and then put them together in a freezer bag or airtight container. Before serving, defrost in the refrigerator before reheating. Nutrition Information Powered by Serving size: 1 salmon cake Calories: 280 Fat: 22 g Saturated fat: 3 g Carbohydrates: 6 g Sugar: 0 g Fiber: 0 g Protein: 14 g Sodium: 222 mg Cholesterol: 37 mg Serving size: 1 salmon cake Calories: 280 Fat: 22 g Saturated fat: 3 g Carbohydrates: 6 g Sugar: 0 g Fiber: 0 g Protein: 14 g Sodium: 222 mg Cholesterol: 37 mg