ground black pepper
1 3/4 pounds cooked salmon,
skin, bones and gray strip of flesh discarded
1 1/4 cups fresh bread crumbs
Mild oil, such as canola,
1. Mix: In a large bowl mix mayo, dill, onion, zest, salt and pepper. Add salmon. Mix gently with a soft spatula.
2. Shape: Pat into 8 cakes, each about 3 inches across and 1 inch thick. Roll cakes in breadcrumbs. Set cakes on a baking sheet. Cover with plastic wrap and chill. Chilling is optional, but makes the cakes easier to handle.
3. Crisp: Heat a thin film of oil in a heavy cast iron pan set over medium heat. Cook salmon cakes in batches until crisp outside and hot inside, about 2 to 3 minutes per side.
Leah Eskin is a Tribune Newspapers special contributor. Email her at firstname.lastname@example.org.