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- 3/4 cup(s) panko breadcrumbs (plus 3 tablespoons)
- 2 tablespoon(s) fresh parsley minced
- 2 tablespoon(s) mayonnaise
- 4 teaspoon(s) lemon juice
- 1 whole(s) scallion sliced thinly
- 1 whole(s) small shallot
- 1 teaspoon(s) dijon mustard
- 3/4 teaspoon(s) salt
- 1/4 teaspoon(s) pepper
- 1 pinch(s) cayenne pepper
- 1 1/4 pound(s) skinless salmon filet cut into 1" pieces
- 1/2 cup(s) grapeseed oil
- 1. Combine 3 tablespoons panko, parsley, mayo, lemon juice, scallion, shallot, mustard, salt, pepper and cayenne in a bowl.
- 2. Working in 3 batches, pulse salmon in a food processor until coarsely chopped into 1/4" pieces (about 2 pulses), transferring each batch to bowl with panko mixture. Gently mix until combined.
- 3. Place remaining 3/4 cup panko in a pie plate or shallow dish. Using 1/3 cup measure, scoop level amount of salmon mixture and transfer to a baking sheet. Repeat to make 8 cakes. Carefully coat each cake in bread crumbs, gently patting into a disk (about 1" high). Return coated cakes to the baking sheet.
- 4. Heat oil in a 12" skillet over medium-high heat until shimmering. Place salmon cakes in skillet and cook without moving until golden brown, about 2 minutes. Flip cakes and cook until second side is golden brown, 2-3 minutes. Transfer cakes to paper-towel lined plate to drain 1 minute and then serve.
This recipe is a personal recipe added by CKSchirmeier and has not been tested or endorsed by MyRecipes.
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Salmon Cakes Recipe at a Glance
- COURSE: Main Dishes