Seafood - Salmon Cakes Easy

By BlueSchmoo

Cooksillustrated.com
Calories 204.6 (before frying) + 100 Cal for the the approx. frying oil Total 305 Calories per patty

Total Fat 9.6 g
Saturated Fat 1.4 g
Polyunsaturated Fat 3.0 g
Monounsaturated Fat 2.5 g
Cholesterol 66.5 mg
Sodium 484.4 mg
Potassium 619.9 mg
Total Carbohydrate 4.3 g

1/2 cup canola oil adds 192.7 to recipe

We wanted our salmon cakes recipe to be simple to prepare, so we broke out our food processor. Pulsing small pieces of salmon allowed for more even chopping and resulted in small, discrete pieces of fish. We also found a way to ditch the egg and flour steps of the breading process in our salmon cakes recipe. Instead, we coated the salmon cakes with panko, which we also used to bind our salmon cakes.

If buying a skin-on salmon fillet, purchase 1 1/3 pounds of fish. This will yield 1 1/4 pounds of fish after skinning. When processing the salmon it is OK to have some pieces that are larger than 1/4 inch. It is important to avoid overprocessing the fish. Serve the salmon cakes with lemon wedges and/or tartar sauce.

Ingredients

• 4 (2)
• 3 tablespoons plus 3/4 cup panko bread crumbs (7 Tbsp+1 1/2 tsp)
• 2 tablespoons minced fresh parsley (1 Tbsp)
• 2 tablespoons mayonnaise (1 Tbsp)
• 4 teaspoons lemon juice (2 tsp)
• 1 scallion , sliced thin (1/2 Scallion)
• 1 small shallot , minced (1/2 sm Shallot)
• 1 teaspoon Dijon mustard (1/2 tsp)
• 3/4 teaspoon salt (1/4 + 1/8 tsp)
• 1/4 teaspoon pepper (1/8 tsp)
• pinch cayenne pepper
• 1 (1 1/4 pound) skinless salmon fillet , cut into 1-inch pieces (1 1/3 lbs skin on) (10 Oz skin on)
• 1/2 cup vegetable oil (1/4 - 1/2 Cup for frying)

Details

Servings 4
Preparation time 10mins
Cooking time 15mins

Preparation

Step 1

1. Combine 3 tablespoons panko (1 1/2 Tbsp), parsley, mayonnaise, lemon juice, scallion, shallot, mustard, salt, pepper, and cayenne in bowl. Working in batches, pulse salmon in food processor until coarsely chopped into 1/4-inch pieces, about 2 pulses, transferring each batch to bowl with panko mixture. Gently mix until uniformly combined.

2. Place remaining panko in pie plate. Using 1/3-cup measure, scoop level amount of salmon mixture and transfer to baking sheet; repeat to make 8 cakes. Carefully coat each cake in bread crumbs, gently patting into disk measuring 2 3/4 inches in diameter and 1 inch high. Return coated cakes to baking sheet.

3. Heat oil in 12-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 1 minute. Serve.