Preparation

• 1. 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, red pepper, and the dill. Gently mix to combine.
  2. Place the remaining 1 cup of panko in a shallow dish. 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. Refrigerate the salmon cakes for a few hours until ready to cook
  3. 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. 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.