Drain salmon, reserving 1/4 cup juice. Discard fish bones and skin. In a bowl, combine the salmon, egg, flour and dill; mix well. Stir baking powder into the reserved juice; add to the mixture. Heat oil in a skillet over medium-high heat. Drop batter by 1/4 cupfuls into skillet. Cook the patties for 2-3 minutes on each side or until golden brown. Drain on paper towels. Serve warm.
Yield: 6 patties