Prep 45 mins
Cook 10 mins
I grew up eating, and still crave, salmon "patties" (what my mother called them). This is from Fine Cooking.
- 1 lb raw salmon fillet, skin and pin bones removed, cut into 1-inch chunks (preferably wild)
- 1 large egg
- 1 tablespoon country-style dijon mustard (grainy, but not whole-grain)
- 2 teaspoons finely grated lemon zest
- 1 teaspoon hot sauce
- kosher salt
- fresh ground black pepper
- 1 tablespoon chopped fresh thyme
- 2 tablespoons extra virgin olive oil
- Put salmon in a food processor and pulse until chopped to medium coarse, two to three 1-second pulses. Take care not to overprocess. There should still be some chunky pieces; you don't want a completely smooth puree.
- In a medium bowl, lightly beat the egg. Add the salmon and combine with a rubber spatula. Add mustard, lemon zest, hot sauce, 1 1/2 tsp kosher salt, and 1/2 teaspoons pepper. Mix until well combined. Cover bowl with plastic wrap and chill for at least 30 minutes or up to 4 hours.
- Remove salmon mixture from refrigerator, turn it out onto a baking sheet, and portion into eight equal mounds. With wet hands, gently shape each mound into a 2 1/2" wide patty. Sprinkle each patty with a pinch of the thyme on each side.
- Heat olive oil in 12" nonstick skillet over medium-high heat. Add salmon cakes and reduce heat to medium. Cook the cakes, turning once, until nicely browned on both sides and interior is no longer raw, 5-6 minutes total cooking time. Be careful not to overcook the cakes. Transfer to a plate and cover to keep warm.
- Can make bite size cakes for appetizers:.
- Portion mixture into 24 small mounds (about 3/4 oz. each), shape into small cakes and cook until nicely browned on both sides, 3-4 minutes total.
Oh my, these were great. DH said I could make them 7 days a week if I wanted to. I used Franks Hot Sauce and then added a spice I have called "spitfire" about Â¼ tsp. The name says it all. At first I thought the mixture was a bit mushy and was tempted to add bread crumbs but I'm glad I held off. I let mine chill for approx. 2 hours before cooking. These take no time to cook. I served it on top of some fresh salsa, broiled asparagus and slices of avocado. Simply delicious and will be making them again ..soon. Thanks for posting.