Crispy Salmon Cakes with Creamy Cucumber Salad

Stir together egg, breadcrumbs, mayonnaise, Old Bay and pepper in a large bowl. Gently mix in salmon. Shape into 8 ¼-inch-thick patties.

Heat oil in a large nonstick skillet over medium heat. Add the patties and cook until browned on the bottom, about 6 minutes. Flip the patties and cook until browned and heated through, about 6 minutes more.

Meanwhile, whisk yogurt, mustard, vinegar (or lemon juice), dill and salt in a medium bowl. Add cucumber and onion and toss to combine.

Divide the salmon cakes and the cucumber salad among 4 plates.