Salmon Cakes

October 2007
Salmon Cakes

by 58 people

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Our recipe packs savory taste without the extras in less than half the time!

Makes: 4 servings

Prep: 30 mins

Cook: 15 mins

  • 1 1/2 pounds store-bought cooked salmon fillet, skinned and chilled
  • 3 cups panko (Japanese bread crumbs)
  • 6 scallions, green and white parts chopped separately
  • 2 small ribs celery, finely chopped
  • 1/4 cup chopped flat-leaf parsley
  • 2/3 cup plus 1/2 cup mayonnaise
  • Salt and black pepper
  • 1/4 teaspoon cayenne pepper
  • 4 large eggs, beaten
  • 6 tablespoons extra-virgin olive oil
  • 1 tablespoon white wine vinegar
  1. Flake the salmon into a large bowl. Using a fork, mix in 1/2 cup panko, the scallion whites, the celery, the parsley, 2/3 cup mayonnaise, 1/2 teaspoon salt, a pinch black pepper and the cayenne. Refrigerate for 30 minutes.
  2. Form the mixture into 8 patties about 1 inch thick. In a bowl, mix the remaining 2 1/2 cups panko with 1 teaspoon salt. Coat the patties with the panko, then the eggs, then the panko again.
  3. In a heavy skillet, heat half of the olive oil over medium heat. Add 4 salmon patties and cook until golden, about 3 minutes per side. Drain on paper towels. Repeat with the remaining oil and patties.
  4. Combine the remaining 1/2 cup mayonnaise, the vinegar and 1/3 cup scallion greens; season with salt and pepper. Serve 2 cakes per person with the sauce alongside.
  • Lighten up fish cakes with fresh poached or grilled salmon and fresh herbs, instead of canned fish.
  • Use bread crumbs instead of baked potato to fill and bind the cakes, adding some serious crunch.
  • Chill for a half hour and serve with a simple scallion sauce.