Crispy Salmon Cakes
This recipe makes crispy, flaky, tasty salmon cakes, and best of all, doesn’t require a can opener. You can serve these on their own, or as part of a sandwich or salad. You could also make smaller salmon cakes or “poppers” to serve as an appetizer or part of a larger seafood platter.
- 2 tablespoons plus 1/2 cup panko bread crumbs
- 1 tablespoon minced fresh parsley
- 1 tablespoon mayonnaise
- 2 teaspoons lemon juice
- 1 small shallot, minced
- 1/2 teaspoon Dijon mustard
- salt and pepper
- pinch cayenne pepper
- 10 ounces fresh deboned, skinless salmon, cut into 1-inch pieces
- 1/3 cup vegetable oil
1. Combine 2 tablespoons panko, parsley, mayonnaise, lemon juice, shallot, Dijon, salt, pepper, and cayenne in bowl. Pulse salmon in food processor until coarsely chopped into 1/4 inch pieces, about 2-3 pulses. Transfer salmon to bowl with panko mixture and gently mix until combined.
2. Place remaining 1/2 cup panko in shallow dish. using a 1/3-cup measure, scoop level amount of salmon mixture and transfer to plate; repeat to make 4 cakes. Carefully coat each cake with bread crumbs, gently patting into disk measuring 2 3/4 inch wide and 1 inch think. Return coated cakes to plate.
3. Heat oil in 10-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 for 1 minute. Serve with lemon wedges or tartar sauce, if desired.
last updated August 17, 2023