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
Recipe
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.
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