Salmon Cakes are salmon patties made with fresh salmon, which makes them really juicy and delicious. With a crisp breading exterior, the salmon cakes are far from bland, since they have onions, parsley, mustard, lemon and hot sauce to make them bursting with flavor in each bite.
- 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
- Use a food processor to pulse the salmon into small pieces. The salmon should still have small chunks, not be pulsed into a puree.
- 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.
- In a large bowl, combine the salmon, cooked onion, capers, 4 Tablespoons breadcrumbs, eggs, mayonnaise, capers, parsley, mustard, lemon juice, hot sauce, salt and ground black pepper. Mix to combine.
- Using an ice cream scoop (or your hands, of course), portion out the salmon into 2-3 inch circles.
- Dredge the salmon cakes in the breadcrumbs.
- 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.
- Serve hot or warm.
You can make the salmon mixture up to a day in advance. Store in the refrigerator. You can make them into patties and dredge them in the breadcrumbs also a day in advance, or right before cooking.