Easy Salmon Cakes

By á-28785

This is a terrific basic salmon cake recipe. Serve with lemon wedges and tartar sauce. You can also substitute crab and make crab cakes.

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 1/4 pound) skinless salmon fillet, cut into 1-inch pieces
• 1/2 cup vegetable oil

Details

Servings 4
Adapted from lcdn.americastestkitchen.com

Preparation

Step 1

Instructions

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. Gently mix until uniformly combined.

Place remaining 3/4 cup panko in pie plate. 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.

Heat oil in 12-inch 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.

Serve the salmon cakes with lemon wedges and/or tartar sauce.