Easy Salmon Cakes (Cooks Illustrated)

By Addie

We had some salmon that I wanted to make for dinner over the weekend, but wanted to do something quick, easy and a little different than the usual grilled or baked salmon fillet. So, as usual, I turned to Cook's Illustrated magazine.

I found a recipe in the latest issue for Easy Salmon Cakes that were, in fact, very easy, quick and delicious. It took less than a half-hour from raw ingredients to being on the table, ready to eat. And did I mention that they were delicious?

Ingredients

• 3 Tablespoons plus 3/4 cup panko bread crumbs
• 2 Tablespoons minced fresh parsley
• 2 Tablespoons mayonnaise
• 4 teaspoons lemon juice
• 1 scallion, sliced thin
• 1 small shallot, minced
• 1 teaspoon Dijon mustard
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• Pinch cayenne pepper
• 1 1/4 lb skinless salmon fillet, cut into 1" pieces
• 1/2 cup vegetable oil

Preparation

Step 1

Combine 3 Tbsp panko, parsley, mayo, lemon juice, scallion, shallot, mustard, salt, pepper and cayenne in a medium bowl. Working in 3 batches, pulse salmon in a food processor until coarsely chopped into 1/4" pieces, about 2 pulses, transferring each batch to the bowl with the panko mixture. Gently mix until uniformly combined.

Place remaining 3/4 cup panko in pie plate. Using a 1/3 cup measuring cup, scoop level amounts of salmon mixture and transfer to a baking sheet; repeat to make 8 cakes. Carefully move each cake to the panko and coat, gently patting into a disk measuring 2 3/4" in diameter and 1" high. Return the coated cakes to the sheet.

Heat the oil in a 12" skillet over medium-high heat until shimmering. Place cakes in the skillet and cook without moving until golden brown, about 2 minutes. Carefully flip the cakes and cook until the other side is golden brown, 2-3 minutes. Transfer cakes to a paper towel-lined plate to drain for 1 minute. Serve.

They also include a variation using smoked salmon, capers and dill. Reduce amount of salmon to 1 lb and the salt to 1/2 tsp. Substitute 1 Tbsp chopped dill for the parsley. Add 4 oz finely chopped smoked salmon and 1 Tbsp capers to the bowl with the salmon mixture. Continue with the recipe as written.
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NOTE:

If you buy a skin-on salmon fillet, buy 1 1/3 lbs to yield the necessary amount of meat. When processing, it's OK to have some salmon pieces larger than 1/4". Just don't overprocess the fish. Serve with lemon wedges and/or tartar sauce.