Ingredients:

  • 1 lb (450g) canned salmon, drained and flaked
  • 1/2 cup (30g) panko breadcrumbs
  • 1 large (50g) egg, lightly beaten
  • 2 tbsp (30g) mayonnaise
  • 1 tbsp (15g) Dijon mustard
  • 2 scallions (10g), finely sliced
  • 1 tbsp (15g) fresh parsley, minced
  • 1 tsp (5g) lemon zest
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1/8 tsp (0.5g) cayenne pepper
  • 3 tbsp (45ml) vegetable oil
  • 3 tbsp (42g) unsalted butter, cubed and cold
  • 2 tbsp (30ml) fresh lemon juice
  • 2 tbsp (30g) capers, drained
  • 1 tbsp (15g) fresh dill, chopped
  • 1 tbsp (15g) heavy cream

Instructions:

  1. In a large bowl, flake the salmon with a fork. Gently fold in the panko, beaten egg, mayonnaise, Dijon mustard, scallions, parsley, lemon zest, salt, pepper, and cayenne pepper until just combined.
  2. Form the mixture into 8 equal patties, approximately 1 inch thick.
  3. Heat vegetable oil in a skillet over medium-high heat until shimmering. Sear the patties for 3–4 minutes per side without moving them, until a deep golden-brown crust forms. Transfer to a paper-towel-lined plate.
  4. In the same pan or a small saucepan, simmer the lemon juice and capers for 2 minutes until reduced by half.
  5. Reduce heat to low and whisk in cold butter, one cube at a time, followed by the heavy cream and fresh dill until a stable, velvety emulsion forms.