Prepare the Salmon: Open and drain the tin of salmon thoroughly. Place the salmon in a medium-sized mixing bowl. Use a fork to flake it into small pieces, making sure to remove any noticeable skin or bones you come across.

Combine Wet Ingredients: To the bowl with the flaked salmon, add the beaten egg, mayonnaise, Dijon mustard, lemon zest, and the juice of half the lemon. Stir gently to combine everything without turning the salmon into a paste.

Add Flavour and Binders: Add the sliced spring onions, chopped dill, salt, pepper, and the 100g of panko breadcrumbs to the bowl. Mix until all the ingredients are just incorporated. What works best for me is using my hands for this step to get a feel for the mixture, but be careful not to overwork it.

Shape the Cakes: Spread the extra 50g of panko breadcrumbs on a large plate. Divide the salmon mixture into 8 equal portions and shape each one into a round patty, about 2cm thick. Gently press each side of the patty into the breadcrumbs to coat evenly.

Chill for Firmness (Optional but Recommended): Place the coated salmon cakes on a clean plate or a baking tray lined with greaseproof paper. If you have time, chill them in the refrigerator for at least 15 minutes. This helps them firm up and hold their shape beautifully during frying.

Fry the Salmon Cakes: Heat the oil in a large non-stick frying pan over a medium heat. Once the oil is shimmering, carefully place 4 of the salmon cakes into the pan, leaving space between them.

Cook to Golden Perfection: Fry for 4-5 minutes on the first side, until a deep golden-brown crust has formed. Carefully flip them over with a fish slice and cook for another 3-4 minutes on the other side until equally golden and heated all the way through.

Drain and Serve: Remove the cooked salmon cakes from the pan and let them rest on a plate lined with kitchen paper to absorb any excess oil. Repeat with the remaining 4 cakes. While they cook, you can mix the soured cream, chives, and lemon juice for the dip. Serve the salmon cakes hot with the dip and extra lemon wedges.