Pan-Fried Fresh Salmon Cakes

Today was my second night fixing dinner in my new kitchen. Last night we had Giada’s Parmesan Pork Chops & mashed potatoes but I didn’t get dinner done til 10pm since hubby got home from work at 9pm. It wasn’t anything new for the blog and it was way too late to take time for pictures Tonight though, I made my first blog-worthy post in my new kitchen… Fresh Salmon Cakes. They were delicious!!! Definitely a keeper. This is a slightly modified Cook’s Illustrated recipe… I cut back on the oil, and I subbed olive oil for vegetable oil. It definitely didn’t need anymore. I’ve posted the recipe as I made it.

I have to say midway through making them, I thought this is taking forever and I bet they’re not going to be worth the effort because the last time I attempted making salmon cakes they weren’t that great honestly. But boy was I wrong! They were definitely worth the effort and I can’t wait to have these again! I served them with a simple spinach salad. It was a wonderful dinner!

Pan-Fried Fresh Salmon Cakes

1 1/4 pound salmon fillets, skinned, any bones removed
1 slice high-quality white sandwich bread, such as Pepperidge Farm, crusts removed & finely chopped
1/4 c grated onion
2 Tbsp fresh parsley leaves
2 Tbsp mayonnaise
3/4 tsp salt
1 1/2 Tbsp fresh lemon juice
1/2 c all-purpose flour
2 large eggs
3-4 Tbsp olive oil
3/4 c panko, or plain dry bread crumbs

Chop salmon into 1/2-inch pieces and mix with chopped bread, onion, parsley, mayonnaise, salt & lemon juice in medium bowl. Scoop a generous 1/4 cup portion and use your 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 mixture, making 6-8 patties. Freeze the patties until the surface moisture has evaporated, about 15 minutes.

Meanwhile, spread the flour in a shallow dish. Beat the eggs in a second shallow dish. Spread the bread crumbs in a third. Dip the chilled salmon patties in the flour to cover and shake off the excess. Transfer to the beaten egg and with a slotted spatula, turn to coat; let the excess drip off. Transfer to the panko, shaking the dish to coat the patties completely. Return breaded patties to baking sheet.

Heat olive oil in large heavy skillet over medium-high heat until simmering, about 3 minutes. Add salmon patties and cook until medium golden brown on the bottoms. Flip cakes and cook until medium golden brown on the other side.

Transfer to a paper towel lined plate and allow to drain for a minute. Serve hot.

Source: Adapted from Cook’s Illustrated

Tagged as: appetizer, Main Course, Seafood