Prepare the Salmon: First, open and drain the canned salmon thoroughly. This is a critical step to avoid soggy cakes. I place the salmon in a fine-mesh sieve and press down gently with the back of a fork to squeeze out all the excess liquid. Transfer the drained salmon to a large mixing bowl and flake it apart with a fork.

Combine the Ingredients: To the bowl with the flaked salmon, add the 80g of panko breadcrumbs, beaten egg, mayonnaise, Dijon mustard, chopped dill, parsley, sliced spring onions, lemon zest, smoked paprika, salt, and pepper.

Mix Gently: Using a fork or a spatula, gently fold all the ingredients together until they are just combined. Be careful not to over-mix, as this can make the texture of the salmon cakes dense. We want them to be light and flaky.

Form the Patties: Divide the mixture into 8 equal portions. Lightly wet your hands to prevent sticking, and shape each portion into a patty about 2cm (¾ inch) thick. If you like an extra-crispy coating, you can gently press each side into a shallow dish of extra panko breadcrumbs.

Chill the Cakes: Place the formed salmon cakes on a plate or baking tray lined with parchment paper. Transfer them to the refrigerator to chill for at least 30 minutes. I find that an hour is even better if you have the time. This step is essential for helping the cakes firm up and hold their shape during cooking.

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

Cook Until Golden: Fry the cakes for 4-5 minutes on the first side, until a deep golden-brown crust has formed. Gently flip them with a fish slice or spatula and cook for another 4-5 minutes on the other side until cooked through and equally golden.

Rest and Serve: Remove the cooked salmon cakes from the pan and place them on a wire rack or a plate lined with kitchen paper to drain off any excess oil. Repeat with the remaining cakes. Serve them warm with a squeeze of fresh lemon juice.