Easy Salmon Cakes

Ingredients

3 tablespoons plus 3/4 cup panko bread crumbs

2 tablespoons minced fresh parsley

2 tabespoons mayonnaise

4 teaspoons lemon juice

1 scallion, sliced thin

1 small shallot, minced

1 teaspoon Dijon mustard

3/4 teaspoon salt

1/4 teaspoon pepper

pinch Cayenne pepper

1 1/4 pound skinless salmon fillet, cut in 1" pieces

1/2 cup vegetable oil

Instructions

Combine 3 tablespoons panko, parsley, mayonnaise, lemon juice, scallion, shallot, mustard, salt, pepper and cayenne in bowl. Working in 3 batches, pulse salmon in food processor until coarsely chopped in 1/4 pieces, about 2 pulses, transferring each batch to panko mixture. Gently mix until uniformly combined.

Place remaining 3/4 cup panko in pie plate. Using 1/3 cup measure, scoop level amounts of salmon mixture. Repeat to make 6 cakes. Carefully coat each cake in bread crumbs, gently patting into disk measuring about

2 3/4".

Heat oil in 12"skilet over medium high heat until shimmering. Place cales om skillet and cook without moving until golden brown, about 2 minutes. Carefully flip cakes and cook second side until golden brown, 2 to 3 minutes. Transfer to paper towl lined plate to drain. Serve.

Description

These have a nice crust on the outside and the fresh salmon makes them so much better than those made with canned salmon.

Servings

6

Notes

I have never been able to make good salmon cakes, aka croquettes. What respectable Jewish woman can't take a can of salmon and turn it into delicious cakes. Not this one. Then I found this recipe. These are just perfect.

Source

America's Test Kitchen