Salmon Cakes with Creamy Dill Sauce

Melt 3 tablespoons butter in a saute pan and saute the chopped onion until softened.

Using a meat grinder, grind the salmon, sauteed onion, and fresh parsley together.

Add the paprika, cumin, hot sauce, black pepper, salt, lemon juice, Dijon mustard, mayonnaise, and egg to the salmon mixture.

Mix well until all of the salmon cake ingredients are evenly combined.

Form the salmon mixture into patties and coat each patty with panko bread crumbs.

Heat the oil and remaining 3 tablespoons butter in a skillet over medium heat.

Fry the salmon cakes for 5 to 7 minutes per side, until browned and cooked through. Add more oil or butter if needed.

For the creamy dill sauce, place the heavy whipping cream and Laughing Cow Swiss cheese in a small saucepan over medium heat.

Bring to a gentle simmer, stirring constantly, until the cheese is completely melted, about 5 minutes.

Turn off the heat and stir in the dill, lemon juice, salt, and optional Frank's hot sauce.

Serve the creamy dill sauce immediately over the warm salmon cakes.