Here's What You'll Need
salmon, salt, pepper, butter, olive oil, shallot, ritz crackers, greek yogurt, egg, chives, dill, dijon mustard, lemon, dill, white wine vinegar
Preheat an oven to 375 F. Place salmon on a baking sheet. Pat salmon with a paper towel, then season with salt and pepper. Dollop with butter, then bake about 12-15 minutes.
While the salmon is cooking, heat olive oil in a skillet over medium heat. Add shallot and cook until translucent, about 2 minutes, stirring often. Set aside.
Allow salmon to cool for about 5 minutes, then flake with a fork, discarding the skin. You can also use your hands to simply pull it apart into small pieces.
In a bowl, combine salmon, sautéed shallots, and remaining salmon patty ingredients. Mix lightly until well incorporated, trying not to break the salmon pieces down too much.
Use a large cookie scoop to equally divide the salmon mixture. Use your hands to gently press down and form into uniform, round, flat cakes.
Preheat oil and butter in a nonstick skillet over medium heat. Cook 5 patties at a time, for 2-3 minutes per side, until light golden brown on both sides. Transfer to a plate, then repeat.
Combine all sauce ingredients together in a small bowl, then whisk to combine.
Garnish with capers, lemon wedges, marinated or pickled red onions, fresh herbs, micro greens, and of course Greek yogurt sauce!