serves 8-10

4 lbs Sockeye Salmon fillets
2 cups sour cream
2 cups mayo
1 lemon - zested and juiced
1 tsp white pepper
1/4 cup nonpareil capers, chopped coarsely 
1 bunch fresh dill (or 2 tbsp dried)
1 Tbsp salt
½ cup bread crumbs

1.  Rinse fillets with cold water, removing any errant scales
2.  Roast fillets on sheet pans - unseasoned - at 400 deg.   for 10-12 minutes, or until cooked thoroughly.  Allow fillets to cool.  
3.   Flake cooled fillets using a fork (or clean hands) into a large bowl and set aside.  
4.  Whip together sour cream, mayo, lemon, pepper, dill and salt.  
5.  Add whipped mix to bowl of salmon, gently fold/mash together by hand.  
6.  Form 16 - 20 patties with the salmon mixture.  
(at this point, salmon cakes can be stored in the fridge for 1 - 2 days)
7.  Lightly bread the salmon cakes and sear on both sides in a hot, well-oiled skillet.  
8.  Top w/ fresh chopped capers; Serve w/ roasted vegetable hash and lemon wedge.