1. In a large bowl mix together the diced salmon, 1 Tbsp lime juice, lime zest and ½ the dill.  Mix well till combined.  Season with salt and fresh ground pepper.

Shape into 8 cakes and refrigerate for 30 minutes.

2. In a small bowl combine the mayonnaise, oil, garlic, remaining dill and ½ tsp lime juice. Refrigerate until ready to use.

3. Heat oil in a large frying.  Cook the salmon cakes over medium heat until cooked through approximately 3 minutes per side or until golden.  Drain on a paper towel.

4. Serve salmon cakes with a dollop of the garlic mayo and ENJOY!