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Apr 14, 2013 at 08:07PM vs Aug 12, 2014 at 09:49AM
Salmon Cakes
<p>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. </p>
<ul>
<li>3 tablespoons panko bread crumbs, plus about 3/4 c extra for coating the cakes</li>
<li>2 tablespoons minced fresh parsley</li>
<li>2 tablespoons mayonnaise</li>
<li>4 teaspoons lemon juice</li>
<li>1 scallion, sliced thin</li>
<li>1 small shallot, minced</li>
<li>1/2 celery, chopped thin (optional but adds a nice crunchy texture)</li>
<li>1 teaspoon Dijon mustard</li>
<li>3/4 teaspoon salt</li>
<li>1/4 teaspoon pepper</li>
<li>Pinch cayenne pepper</li>
<li>1 (1 1/4 pound) skinless salmon fillet, cut into 1-inch pieces</li>
<li>1/2 cup vegetable oil</li>
<li>lemon wedges, for serving</li>
</ul>
<p>Combine 3 tablespoons panko, parsley, mayonnaise, lemon juice, scallion, shallot, celery, mustard, salt, pepper, and cayenne in bowl.</p>
<p>(You could also mince the parsley, scallion, and shallot in the food processor if you want.)</p>
<p>Working in 3 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. Serve the salmon cakes with lemon wedges and/or tartar sauce.
- 3 tablespoons plus 3/4 cup panko bread crumbs
- 2 tablespoons minced fresh parsley
- 2 tablespoons mayonnaise
- 4 teaspoons lemon juice
- 1 scallion, sliced thin
- 1 small shallot, minced
- 1/2 celery, chopped thin (optional extra)
- 1 teaspoon Dijon mustard
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- Pinch cayenne pepper
- 1 (1 1/4 pound) skinless salmon fillet, cut into 1-inch pieces
- 1/2 cup vegetable oil
Combine 3 tablespoons panko, parsley, mayonnaise, lemon juice, scallion, shallot, celery, mustard, salt, pepper, and cayenne in bowl.
(You could also mince the parsley, scallion, and shallot in the food processor if you wanted.)
Working in 3 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.
.</p>
<p>Place remaining panko on a plate. Using 1/3-cup measure, scoop out salmon mixture and gently pat into a disk measuring 2 3/4 cup 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. Carefully coat each cake in bread crumbs. ReturnRepeat coated cakes to bakingmake sheet.
Heat oil in 127-8 cakes.</p>
<p>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. . </p>
<p>Serve.
Serve with [Oma lemon wedges, tartar sauce, or <a href="/recipe/97">Oma Mayonnaise](/recipe</a>.</p>
<p>Makes 7-8 cakes.</p>
<p>Source: <a href="http://www.americastestkitchen.com/97).
Source: [America's Test Kitchen](http://www.americastestkitchen.com/recipes/detail.php?docid=29690) ">America’s Test Kitchen</a></p>