Food & Cooking Recipes Breakfast & Brunch Recipes Pan-Fried Salmon Cakes Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 22, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 1 hrs Yield: 8 Don't use thin pretzels in this recipe--they'll make the cakes too salty. Ingredients 3 ounces large hard pretzels, such as Pennsylvania Dutch ½ cup mayonnaise 1 large egg, lightly beaten ¼ cup chopped fresh dill, plus more for sprinkling ¼ cup chopped scallions (from 3 or 4) 2 lemons, 1 zested, 1 cut into wedges for serving 1 can (14 ounces) wild salmon, drained 2 tablespoons vegetable oil Directions Break pretzels into pieces; pulse in a food processor until finely ground. (You should have 1/2 cup.) In a medium bowl, combine mayonnaise, egg, dill, scallions, and lemon zest. Fold in ground pretzels and salmon until just combined. Cover and refrigerate until firm, about 30 minutes. Using a 1/4 cup measure, form mixture into 8 cakes, each about 1/2 inch thick. Heat a large skillet over medium-high. Add 1 tablespoon oil. Cook 4 cakes, flipping once, until golden brown and crisp, about 3 minutes a side. Repeat with remaining oil and cakes. Sprinkle with dill and serve, with lemon wedges. Marcus Nilsson Rate it Print