Easy Salmon Cakes

Serves 4

For this recipe we are going to take a full fillet and turn it into delicious salmon cakes. These cakes are best served immediately, but can also be made the day before and then re-heated in a toaster oven or using the broil setting on your oven. Often times salmon or crab cakes get diluted with lots of filler; not so with this recipe as it uses lots of salmon and very little bread crumbs. Tip: A food processor will make this recipe easier to prepare but it can be made with a sharp knife and cutting board.

Ingredients

1 cup Panko bread crumbs (crushed stale corn chips, crackers, or regular bread crumbs will also work, just make sure they are medium to fine crumbs)

4 tablespoons fresh parsley or celery leaves

2 tablespoons mayonnaise or sour cream

4 teaspoons lemon juice 

1 small onion

1 teaspoon Dijon or yellow mustard

1 medium garlic clove

¾ teaspoon salt

¼ teaspoon black pepper

Pinch of cayenne pepper

1 medium salmon filet (1-1.5 lbs)

½-1 cup vegetable oil 

Directions

1. SKIN THE SALMON

Lay the salmon fillet on a cutting board skin down with the tail toward you. Using a sharp knife cut into the fillet just forward of the tail (leaving a bit of meat so you can grip the tail end of the fillet).

Holding tight to the tail end cut down toward the skin, and then angle your knife slightly down and forward. Separate the meat from the skin by sliding the knife forward while pulling on the tail (it doesn’t need to be perfect).

2. COMBINE THE INGREDIENTS

In a large bowl combine 3 tablespoons panko, minced parsley, mayonnaise or sour cream, lemon juice, shallot or onion, Dijon mustard, garlic clove, salt, black pepper, and cayenne pepper.

3. CUBE AND PROCESS THE SALMON

Cube the salmon meat into one-inch cubes.

Working in 3 batches, pulse salmon in food processor until coarsely chopped into pea-sized pieces (about 3 pulses per batch) transferring each batch to the bowl with the panko mixture. Gently mix until uniformly combined.  You can also coarsely chop the salmon cubes on a cutting board with a sharp knife until the salmon is pea-sized.

4. FORM AND COAT THE CAKES

Place remaining panko in pie plate or sheet pan. Use a 1/3 cup measuring cup to scoop a level amount of salmon mixture and transfer it to a baking sheet; repeat to make 6-8 cakes. Carefully coat each cake in breadcrumbs, gently patting into disks measuring 1 inch thick. Return coated cakes to baking sheet.

5. COOK AND SERVE THE CAKES

Heat oil in high sided 12-inch skillet or pot over medium-high heat until shimmering. Place salmon cakes in skillet and cook without moving until golden brown (about 2 minutes). Carefully flip cakes and cook until the second side is golden brown (1 to 2 minutes). Transfer cakes to a paper towel or brown paper bag to drain (1 minute). Serve with your favorite tartar sauce. Tip: Don’t overcook the salmon cakes or over process the salmon chunks.

Alternatively, you can bake the salmon cakes in the oven on the baking sheet at 425 F for 10-15 minutes.

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