1. In a medium bowl combine salmon, fresh bread crumbs, egg, onion, celery, dill and lemon zest. Shape the mixture into 6 cakes, pressing ingredients firmly together.
2. Place dried breadcrumbs in a shallow dish. Press cakes into breadcrumbs on all sides to coat evenly. Salmon cakes can be refrigerated at this point for 8-12 hours.
3. In large nonstick skillet heat oil over medium heat; cook cakes, turning once, until browned on both sides and heated through, about 5 to 6 minutes per side.
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