Fresh Salmon Cakes
photo by Fireflylover
- Ready In:
- 40mins
- Ingredients:
- 12
- Yields:
-
8 patties
- Serves:
- 4-6
ingredients
- 1 1⁄4 lbs salmon fillets
- 1 slice white 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
- 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 panko breadcrumbs, fine unflavored dried bread crumbs
directions
- 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.
- 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. They can be frozen at this point, then bagged together to cook from frozen when you want them. Double cooking time if frozen.
- 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.
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Reviews
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Kathie, These are the only Salmon Cakes I make--they always get rave reviews from company. I use a mini chopper for the bread, onions and parsley(one bowl clean up) I love the crsipy texture of the Panko Crumbs--If I have extra patties I just flash freeze and vacuumn seal and they're ready for a quick weeknight meal--also good served with a nice dill sauce
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Not your Mama's salmon cakes ! I eat a lot of fish each year and always am looking for new recipes. I'm glad to add this to my list. These buggers are real good ! I chose the recipe because I had salmon I scavenged (about 4 oz per fish) after filleting a few limits of fish, it added up. I used what I had of that making this recipe, now I will not hesitate to cut up a fine filet to make these cakes. Was looking for a recipe that didn't bury the salmon flavor with too many spices and I think this does that well. I did enjoy some tartar sauce with them but I saw where they can be served with Hollandaise sauce it would be a perfect brunch item. Thanks Scot
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Wow, Thank you, Kathie for posting this up. My family enjoyed this for breakfast today and it was a hit. I plastic-wrapped and froze the ones that could be cooked at a later time. My daughter was happy to hear this!!! I also remembered to take pictures for you?.hahaha, I almost snarfed it all up before I could take a picture. Sooo good, thanks again.
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Had 150g fresh salmon & left overs incl. mashed potato. Used this as a base recipe. Put salmon, potato, 1/4 cup fresh coriander, lemon zest, 2 eggs, parmesan, seasoning, spring onion, 1 finely grated carrot & 1/4 red onion in food processor, blitzed then shaped into 24 quenelles. Rolled in panko and have frozen on oven tray for upcoming party. Shallow fried to check seasoning and hubby and I thought really good for people if you want simple flavours but will serve with fish sauce, garlic, chilli and cucumber sauce
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RECIPE SUBMITTED BY
<p>I am a clinical psychologist, mother of two almost grown children and descend from a long line of wonderful cooks on my mother's side of the family. One of my ten aunts on the italian side of my family is Marie, a prolific contributor to recipezaar, and her cooking puts mine to shame! <br /><br />Nonetheless, I want to share the recipes I enjoy and post them for others to try as well. I am an avid reader of cooking articles, books and magazines, so many of my recipes have origins in Cook's Illustrated or other notable sources. Others are things I have made from my own exposure to the wonderful italian cooking in my family or the cooking of friends in college, grad school and other venues of my life.</p>