Mix: In a large bowl mix mayo, dill, onion, zest, salt and pepper. Add salmon. Mix gently with a soft spatula.
Shape: Pat into 8 cakes, each about 7.5cm across and 2.5cm thick. Roll cakes in breadcrumbs. Set cakes on a baking sheet. Cover with plastic wrap and chill. Chilling is optional, but makes the cakes easier to handle.
Crisp: Heat a thin film of oil in a heavy cast iron pan set over medium heat. Cook salmon cakes in batches until crisp outside and hot inside, about 2 to 3 minutes per side. – Chicago Tribune/McClatchy-Tribune Information Services