Easy
Salmon Cakes
Published July 1, 2011. From Cook's Illustrated.
Why this recipe works:
We
wanted our salmon cakes recipe to be simple to prepare, so we broke out our
food processor. Pulsing small pieces of salmon allowed for more even chopping
and resulted in small, discrete pieces of fish. We also found a way to ditch
the egg a...(more)
Serves 4
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. When processing the
salmon it is OK to have some pieces that are larger than 1/4 inch. It is
important to avoid overprocessing the fish. Serve the salmon cakes with lemon
wedges and/or tartar sauce.
Ingredients
·
3tablespoonsplus 3/4 cup
panko bread crumbs
·
2tablespoonsminced fresh
parsley
·
2tablespoons mayonnaise
·
4teaspoons lemon juice
·
1 scallion, sliced thin
·
1 small shallot, minced
·
1teaspoon Dijon mustard
·
1/4teaspoon pepper
·
pinch cayenne pepper
·
1(1 1/4 pound) skinless
salmon fillet, cut into 1-inch pieces
·
1/2cup vegetable oil
Instructions
1.
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. Gently mix until uniformly
combined.
2. 2. 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.
3. 3. 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.
