Salmon Cakes with Dill Hollandaise Sauce

Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil. Pat salmon dry with a paper towel, salt and pepper both sides. Drizzle salmon with olive oil. Bake for 12-15 minutes, or until the salmon reaches an internal temperature of 145°F. Allow salmon to cool enough to where it can be handled.

While the salmon cooks and cools, prepare the hollandaise sauce. In a small bowl, combine 2/3 cup mayonnaise, 1/2 tablespoon chopped fresh dill, 1 tablespoon lemon juice, and 3 tablespoons of melted butter. Set aside.

Once salmon has cooled, shred with two forks.

Add 1/2 cup of panko breadcrumbs to a large bowl and 1/4 cup of water, stirring until the mixture is combined. Allow breadcrumbs to sit for a couple of minutes and soften.

Add salmon to the breadcrumbs. Chop fresh dill and add 1/2 teaspoon to the salmon mixture, along with 1 teaspoon of garlic salt. Next, add 1/2 cup of sour cream and stir until everything is combined. Form salmon mixture into patties approximately 3 inches in diameter.

Heat a large skillet on medium heat. Add olive oil to the skillet. Fry the patties in batches about 3-4 minutes each side or until golden brown.

Once salmon cakes are done frying, plate with slices of beefsteak tomato, Dill Pickles and dill hollandaise sauce. Garnish with a sprinkle of fresh dill.

Enjoy!