30 minutes
Crispy on the outside, moist and flavorful on the inside, these salmon cakes are a delightful treat.
Panko bread crumbs
cups
Panko bread crumbs
tablespoons
Flat Leaf Parsley, minced
tablespoons
tablespoons
teaspoons
Scallion, sliced thin
each
Shallots, minced
each
teaspoons
teaspoons
teaspoons
pinches
Salmon Fillet, skinless, cut into 1-inch pieces
0 lb
cups
1. Prepare the panko mixture
Start by mixing together 3 tablespoons of panko bread crumbs, minced parsley, mayonnaise, lemon juice, sliced scallion, minced shallot, Dijon mustard, salt, pepper, and a pinch of cayenne pepper in a large bowl.
2. Process the salmon
Cut the salmon fillet into 1-inch pieces and process it in a food processor. Use the pulse function, with about two pulses per batch, and do this in three batches. The goal is to coarsely chop the salmon to about 1/4-inch pieces.
3. Combine salmon with panko mixture
Gently fold the coarsely chopped salmon into the panko mixture. Ensure it is well combined but be careful not to overmix.
4. Prepare the coating
Pour 3/4 cup of panko bread crumbs into a pie plate. This will be used to coat the salmon cakes.
5. Form and coat the salmon cakes
Using a 1/3-cup measure, scoop portions of the salmon mixture and place them on a baking sheet. You should be able to form 8 cakes. Coat each cake in the panko crumbs, gently pressing to make sure they stick, and then pat them into disks about 2 3/4 inches in diameter and 1 inch high.
6. Heat the oil
Heat the vegetable oil in a 12-inch skillet over medium heat until it begins to shimmer.
7. Cook the salmon cakes
Carefully place the salmon cakes into the hot oil and cook them for about 2 minutes on each side. They should be golden brown and crisp on both sides. Once cooked, transfer the cakes to a paper towel-lined plate to drain for about a minute.
8. Serve
Serve the crispy salmon cakes immediately while they're hot and enjoy your delicious creation!
Mix Cajun seasoning and serve with spicy remoulade.
Add grated ginger, soy sauce, and sesame oil.
Use panko breadcrumbs, crushed cornflakes, or potato chips for breading.
Substitute salmon with crabmeat and Old Bay seasoning.
Incorporate dill, capers, and mustard-dill sauce.
Opt for fresh salmon when possible. If using canned, choose fish packed in water rather than oil for a cleaner flavor and check for bones or skin to remove.
Use generous seasonings like fresh herbs, finely chopped shallots, lemon juice, and a dash of hot sauce, and taste and adjust before forming patties.
Cook fresh salmon just until it flakes easily to prevent dryness. Consider pan-searing or roasting with olive oil, salt, and pepper before flaking.
Flip patties gently with a thin spatula only after a golden-brown crust has formed, about 3-4 minutes per side.
Achieve the right balance of binders like breadcrumbs or panko and moisture from mayo or mustard for patties that hold together well.
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