In a large bowl, combine salmon, onion, eggs, 2 tablespoons dill, salt, and pepper. Add the potatoes and the panko crumbs, and stir to combine.
15 ounces boneless skinless salmon, ½ medium onion, chopped, 3 eggs, 3 tablespoons dried dill, divided, ¼ teaspoon salt, ½ teaspoon pepper, 3 cups frozen hash browns, ½ cup panko bread crumbs
Form and press the salmon mixture into about 8 cakes, approximately 3 inches across. Make sure to press them very tight so they don't fall apart when cooking.
Heat the olive oil in a large skillet over medium heat. Once it is heated, add as many cakes as will fit without crowding cook until brown, about 4-5 minutes.
1 tablespoon olive oil
Flip the cakes and cook for another 4-5 minutes to brown the other side.
Repeat process for the remaining cakes.
Combine the sour cream, lemon juice, and remaining dill in a small bowl. Drizzle over the cakes or serve on the side.
1 teaspoon lemon juice, ⅓ cup sour cream
Video
Notes
I like to use a mason jar lid as a mold to help form nice round salmon patties.
If you have a fresh lemon, grate some zest from the peel and add into the sour cream mixture for even more lemon freshness.
If the crema is too thick, add water a little at a time until you get the consistency you prefer.
Add additional flavor by including seasonings like Old Bay or adding diced veggies like celery or carrots.