Name: Salmon Cakes with Lemon, Dill, and Homemade Dijon Mayonnaise
Yield: Makes 12 cakes
Ingredients: 1 large egg yolk; 2 tablespoons Dijon mustard; 1 tablespoon (or more) fresh lemon juice; 1/2 cup vegetable or olive oil; 1 teaspoon finely chopped fresh dill; Kosher salt; 3/4 pound salmon fillet, preferably sockeye (previously frozen is fine); Vegetable or olive oil (for brushing and cooking); 1 1/2 pounds russet potatoes, peeled, cut into 2-inch chunks; 1 teaspoon kosher salt plus more for seasoning; 1 large egg; 1 large egg yolk; 2 tablespoons finely chopped fresh dill; 2 scallions, thinly sliced; 2 teaspoons lemon zest; Freshly ground black pepper or crushed red pepper flakes (optional)

Image may contain Plant Food and Seasoning

This salmon cakes recipe is an affordable, healthy weeknight dinner, and it's a great way to eat one of your favorite fish in a new way.

Recipe notes