Salmon Cakes

From America's Test Kitchen.

Yield: 4 servings
Community Recipe from


  • 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. 1. Combine 3 tablespoons panko, parsley, mayo, lemon juice, scallion, shallot, mustard, salt, pepper and cayenne in a bowl.

  2. 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. 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. 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.
May 2013

This recipe is a personal recipe added by CKSchirmeier and has not been tested or endorsed by MyRecipes.

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