Pan-Fried Fresh Salmon Cakes
photo by JBs Girl
- Ready In:
- 36mins
- Ingredients:
- 12
- Serves:
-
8
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 onion (grated)
- 2 tablespoons fresh parsley leaves (chopped)
- 3⁄4 teaspoon table salt
- 1 1⁄2 tablespoons fresh 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 Japanese-style bread crumbs (Panko)
directions
- 1. Locate and remove any pin bones from salmon flesh, (see related Quick Tip). 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.
- 2. 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.
- 3. 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, with one of the sauces that follow, if you like.
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Reviews
-
Fantastic! The best salmon cakes I have ever had, fresh fish instead of canned how can you go wrong. I didn't have any white bread in the house so I used 5 TBSP of italian panko breadcrumbs mixed with 1 TBSP of melted butter for soft bread crumbs, the cakes came out perfectly, will be making this quite often.
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fantastic. I made these with a can of salmon and dried parsley (all I had on hand)...and they turned out perfectly. Served them with a bottled chipoltle sauce, a bowl of clam chowder, cornbread, and a light salad. Perfection! Next time I'll use a little less salt and fresh parsley. One note: I'd like to see the sauces mentioned at the end of the recipe too. Thanks!
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RECIPE SUBMITTED BY
I love to cook. I can't wait for the day when my husband and I move from our apartment into a fully loaded professional kitchen (with a house around it!!). I work in the health and wellness field and so try to balance my love of rich chocolate (especially bittersweet) and other desserts with light entrees featuring plenty of lean protein and vegetables. I collect more recipes than I have time to make in a lifetime (and am always on the lookout for more!). For fun, when I'm not searching for recipes (God bless the internet, epicurious and recipezaar), I'm spending time with my husband and on the road making weekend trips to visit family in neighboring states (and trying out recipes on them - gotta take advantage of having more people around!). Pet peeves? Fast food and people who say they don't have time to cook with their family and make nutritious meals, but spend 3 hours watching tv instead.... rant :|