Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Kim Shook      

Recipe Categories:

    Suzilightning's Salmon Cakes

    Source of Recipe

    A Cook's Illustrated recipe via Suzilightning at CooksKorner & eGullet

    Recipe Introduction

    I've eaten salmon cakes all of my life. They are a traditional summer meal in my family. They are great on a salad or a bun or just plain. Tartar sauce or tzatziki is a good accompaniment. So they are very familiar too me. But I've always made them with canned salmon, never from fresh. When I commented on how good Suzi's fresh salmon cakes sounded, she very kindly sent me the recipe. These are fantastic and so easy to make. I can't imagine that I'll ever go back to the can again. Note that these need some resting time.

    List of Ingredients

    3 T. + 3/4 c. panko
    1 scallion, minced
    1 shallot, minced
    2 T. minced parsley
    2 T. mayonnaise
    1/2 t. salt
    1/4 t. pepper
    1 1/4 lb. skinless salmon fillet, cut into 1-inch pieces
    1/4 c. vegetable oil


    Place the 3 T. panko, scallion, shallot, parsley, mayo, S&P in a bowl. Mix well. Pulse the salmon in a food processor a couple of times (you want it chopped, but not mush). Mix with the panko mixture. Using a 1/3 c. measuring cup, make 8 cakes and place on a baking sheet [I only got 7]. Place the baking sheet in the refrigerator for a little while to firm up a bit [30 minutes, or so].

    When ready, coat the cakes in the panko and put them back into the fridge for at least 30 more minutes.

    Heat oil in a 12-inch skillet over medium-high heat. Cook about 2 minutes on one side and 2-3 minutes on the other side.

    Serves 4 - 6.




previous page | recipe circus home page | member pages
mimi's cyber kitchen |