- 2 lbs salmon, skinless, boneless
- 1 onion, minced
- 4 Tablespoons panko breadcrumbs for the cakes, plus 1 1/2 cups for breading
- 1 egg, lightly beaten
- 2 Tablespoons mayonnaise
- 1 Tablespoon capers, minced
- 1 1/2 Tablespoons fresh parsley, minced (you can also add fresh chives or scallions)
- 1 Tablespoon dijon mustard
- 1 1/2 – 2 Tablespoons freshly squeezed lemon juice
- 1 teaspoon hot sauce
- 1 1/2 teaspoons salt, 1/2 teaspoon pepper
- oil, for pan frying
- Cut the salmon into 2-3 inch chunks. Using a food processor, pulse the salmon in batches. You may want to partially freeze it for about 15 minutes, for better results. The fish should not be mushy and pureed, rather have a coarse texture, and be flaky. I pulsed my fish for about 3 pulses only.
- Using a nonstick skillet, heat 1 Tablespoon of butter and cook the onion until tender and lightly golden. Cool slightly. Wipe out the skillet and set aside.
- Add all the ingredients except the oil and the additional 1 1/2 cups panko breadcrumbs to the salmon. Gently toss together.
- Using an ice cream scoop (or your hands, of course), portion out the salmon.
- Dredge the salmon cakes in the breadcrumbs, shaping into 2-3 inch circles.
- Heat about 1 1/ 2 tablespoons oil in a nonstick skillet on medium-high heat and cook the salmon for about 3 minutes per side, just until golden brown. The fish cooks very quickly, so don’t overcook it by using low heat or covering the skillet, etc. It will be dry, if you’re not careful.
- Take off the heat and drain on a paper towel. Wipe out the skillet and repeat with the rest of the salmon cakes.