Salmon Cakes With Lemon Herb Sauce

Submitted by Galley Wench

"The addition of the cheese helps to bind the patties together. Recipe from Cook's Illustrated. Simple to make . . . total time includes chilling time for patties."

 

• Ready In: 1hr
• Ingredients: 20
• Yields: Patties

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 grated parmesan cheese or 2 tablespoons asiago cheese
• 2 tablespoons mayonnaise
• 1⁄4 cup grated onion
• 2 tablespoons chopped fresh parsley leaves
• 1⁄2 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
• 1 1⁄2 teaspoons vegetable oil
• 3⁄4 cup fine unflavored dried breadcrumbs, preferably panko

• Lemon Herb Sauce (makes 1/2 cup)

• 1⁄2 cup mayonnaise
• 2 1⁄2 tablespoons lemon juice
• 1 tablespoon minced fresh parsley leaves
• 1 tablespoon minced fresh thyme leave
• 1 large scallion, white and green part minced
• 1⁄2 teaspoon table salt
• ground black pepper

directions

1. Lemon Herb Sauce:

2. Mix all ingredients in small bowl; season to taste with ground black pepper.
3. Cover with plastic wrap and chill until flavors blend, at least 30 minutes.

4. Salmon Patties:

5. Locate and remove any pin bones from salmon flesh,.
6. Using sharp knife, cut flesh off skin, then discard skin.
7. Chop salmon into 1/4- to 1/3-inch pieces and mix with chopped bread, cheese, mayonnaise, onion, parsley, salt, and lemon juice in medium bowl.
8. 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.
9. Place patties in freezer until surface moisture has evaporated, about 15 minutes.
10. Meanwhile, spread flour in pie plate or shallow baking dish.
11. Beat eggs with 1 1/2 teaspoons vegetable oil and 1 1/2 teaspoons water in second pie plate or shallow baking dish.
12. Spread bread crumbs in a third dish.
13. Dip chilled salmon patties in flour to cover; shake off excess.
14. Transfer to beaten egg; turn to coat; let excess drip off.
15. Transfer to bread crumbs; shake pan to coat patties completely.
16. Return breaded patties to baking sheet.
17. 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.
18. Flip cakes over and continue cooking until medium golden brown on second side, about 2 minutes longer.
19. Transfer cakes to plate lined with paper towels to absorb excess oil on surface, and then serve immediately, with Lemon Herb Dipping Sauce.

Reviews

[lindseylcw]

My DH just loved these, he even had more for breakfast the next day! They turned out really moist and very easy to make and they hold together well (sorry I keep trying to like fish but I just can't - nothing to do with your recipe) these will def be made in our house again. Made for zaar tag.