Salmon Cakes CI

By mariannefeldman

PAN-FRIED FRESH SALMON CAKES

Makes eight 2 1/2- by 3/4-inch cakes. Published January 1, 2000. From Cook's Illustrated.

WHY THIS RECIPE WORKS:
For a salmon cake recipe that would produce crisp, browned, bright-flavored cakes, we chopped fresh fillets by hand, used a bit of mayonnaise as a binder and fresh bread crumbs for texture, and flavored the cakes with a simple combination of onion, lemon juice, and parsley. Freezing the salmon cakes for 15 minutes before breading made them easier to handle and helped the breading to adhere.

A big wedge of lemon is the simplest accompaniment to salmon cakes, but if you decide to go with dipping sauce, make it before preparing the cakes so the sauce flavors have time to meld. If possible, use panko (Japanese bread crumbs).

Ingredients

• INGREDIENTS
• 1 1/4 pounds salmon fillet
• 1 slice white sandwich bread , such as Pepperidge Farm, crusts removed and white part chopped very fine (about 5 tablespoons)
• 2 tablespoons mayonnaise
• 1/4 cup grated onion
• 2 tablespoons chopped fresh parsley leaves
• 3/4 teaspoon table salt
• 1 1/2 tablespoons lemon juice from 1 lemon
• 1/2 cup unbleached all-purpose flour
• 2 large eggs , lightly beaten
• 1/2 cup vegetable oil , plus 1 1/2 teaspoons vegetable oil
• 3/4 cup fine, unflavored dried bread crumbs , preferably panko

Preparation

Step 1

INSTRUCTIONS
1. Locate and remove any pin bones from salmon flesh, (see related Quick Tip). Using sharp knife, cut flesh off skin, then discard skin. Chop salmon flesh into 1/4- to 1/3-inch pieces and mix with chopped bread, mayonnaise, onion, parsley, salt, and lemon juice in medium bowl. Scoop a generous 1/4-cup portion salmon mixture from bowl and use hands to form into a patty measuring roughly 2 1/2-inches in diameter and 3/4-inch thick; place on parchment-lined baking sheet and repeat with remaining salmon mixture until you have 8 patties. Place patties in freezer until surface moisture has evaporated, about 15 minutes.

2. Meanwhile, spread flour in pie plate or shallow baking dish. Beat eggs with 1 1/2 teaspoons vegetable oil and 1 1/2 teaspoons water in second pie plate or shallow baking dish, and spread bread crumbs in a third. Dip chilled salmon patties in flour to cover; shake off excess. Transfer to beaten egg and, using slotted spatula, turn to coat; let excess drip off. Transfer to bread crumbs; shake pan to coat patties completely. Return now-breaded patties to baking sheet.

3. Heat remaining 1/2 cup vegetable oil in large, heavy-bottomed skillet over medium-high heat until shimmering but not smoking, about 3 minutes; add salmon patties and cook until medium golden brown, about 2 minutes. Flip cakes over and continue cooking until medium golden brown on second side, about 2 minutes longer. Transfer cakes to plate lined with paper towels to absorb excess oil on surface, if desired, about 30 seconds, and then serve immediately, with one of the sauces that follow, if you like.

TECHNIQUE
Removing Pinbones From Salmon


Drape the salmon over an inverted bowl. The curve of the bowl forces the pin bones to stick up and out, making them easier to spot. Simply grasp the bones with a pair of needle-nose pliers or tweezers and pull to remove.

TECHNIQUE
Salmon Size


Chop the fish by hand into 1/4- to 1/3-inch pieces. It is easy to do and provides a wider margin of error than the food processor, which can turn the fish into mush in an instant.