Made these for dinner tonight, accompanied by roasted corn on the cob (trim loose husks from corn and roast at 425 for 40 minutes), and roasted asparagus (drizzle with olive oil, salt, lemon juice and roast at 45 for 10-15 minutes). The hubby rated them very highly and it’s a great way to get in your healthy Omega-3 fatty acids.
Adapted from Cook’s illustrated.
If buying a skin-on salmon fillet, purchase 1 1/3 pounds of fish. This will yield 1 1/4 pounds of fish after skinning.
Serve the salmon cakes with lemon wedges.
- 3 tablespoons plus 3/4 cup panko bread crumbs
- 2 tablespoons minced fresh parsley or arugula
- 2 tablespoons mayonnaise
- 4 teaspoons lemon juice
- 1 scallion, sliced thin
- 1 small shallot, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- pinch cayenne pepper
- 1 (1 1/4 pound) skinless salmon fillet , cut into 1-inch pieces
- 3 T olive oil
1. Combine 3 tablespoons panko, parsley, mayonnaise, lemon juice, scallion, shallot, mustard, salt, pepper, and cayenne in bowl. Working in 3 batches, pulse salmon in food processor until coarsely chopped into 1/4-inch pieces, about 2 pulses, transferring each batch to bowl with panko mixture. Avoid overprocessing the fish! Gently mix until uniformly combined.
2. Place remaining 3/4 cup panko in a shallow metal bowl. Using 1/3-cup measure, scoop level amount of salmon mixture and transfer to baking sheet; repeat to make 8 cakes. Carefully coat each cake in bread crumbs, gently patting into disk measuring 2 3/4 inches in diameter and 1 inch high. Return coated cakes to baking sheet.
3. Heat oil in 12-inch nonstick skillet 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 second side is golden brown, 2 to 3 minutes. Transfer cakes to paper towel–lined plate to drain 1 minute. Serve.