Serves 4


  • 3/4 cup mayonnaise
  • 6 scallions, sliced
  • 1/4 cup plus 2 Tbsp. chopped dill, divided
  • 3/4 tsp. ground black pepper
  • 1/2 tsp. hot sauce
  • 8 ounces thinly sliced smoked salmon, chopped
  • 1 1/4 cups panko, divided
  • 2 1/2 Tbsp. vegetable oil, divided
  • 1 Tbsp. unsalted butter, divided
  • 1 pound sugar snap peas, stem end and string discarded
  • 1 Tbsp. lemon juice (from 1/2 lemon)
  • 1/4 tsp. kosher salt


    Total time: 40 minutes

    In a large bowl, combine mayonnaise, scallions, 1/4 cup dill, pepper, and hot sauce. Mix in smoked salmon and 3/4 cup panko. Form mixture into 8 cakes. In a shallow bowl, pour remaining 3/4 cup panko; dip salmon cakes to coat.

    In a large, nonstick skillet, heat 1 Tbsp. oil over medium-high heat. Add 1/2 Tbsp. butter and, when melted, add 4 cakes; cook until browned and crisp on bottom, about 2 minutes. Flip cakes and cook until crisp, another 2 minutes. Transfer cakes to a paper towel–lined plate. Add 1/2 Tbsp. oil to skillet and repeat with remaining 1/2 Tbsp. butter and 4 cakes.

    In another large skillet, heat remaining 1 Tbsp. oil over high heat. Add sugar snap peas and toss until lightly browned, about 2 minutes. Stir in lemon juice, salt and remaining 2 Tbsp. dill; remove from heat.

    Place 2 cakes on each of 4 plates. Divide seared snap peas among them and serve immediately.

    Next Story