Panko-Crusted Salmon Cakes
From McGough's Recipes
| Prep | Cook | Chill | Total | Servings |
|---|---|---|---|---|
| 15 Min | 16 Min | 2 Hr | 2 Hr 31 Min | 4 |
Ingredients
- 2 cups cooked and flaked salmon, about 12 ounces
- 2 to 3 tablespoons minced green onion (or red onion or shallot)
- 2 tablespoons minced fresh parsley
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne, optional
- 2 large eggs
- 1/3 to 1/2 cup panko (or freshly toasted breadcrumbs), plus more for coating, if desired
- Nonstick cooking spray (or olive oil or vegetable oil), for hands
- Olive oil (or vegetable oil), for frying
- Lemon wedges, for serving
Directions
- Gather the ingredients.
- In a medium bowl, combine the salmon, onion, parsley, salt, pepper, and cayenne if using. Mix to combine everything thoroughly.
- Move the mixture to one side of the bowl and crack the eggs into the other side. Use a whisk or fork to beat the eggs.
- Gently combine the salmon mixture and the beaten eggs. Don't overwork the mixture after you've added the eggs, or the patties can lose their tender texture.
- Stir in the panko or toasted breadcrumbs, starting with 1/3 cup. Take 1 tablespoon of the mixture and try to pat it together into a cake. If the patties don't come together, add another tablespoon of panko, mixing and testing until the mixture adheres.
- Spray your hands with cooking spray or oil them with olive oil or vegetable oil. Form the cakes about 3 inches across and 1-inch thick. Place them on a baking sheet, cover, and chill for 1 to 2 hours for the best final results.
- Dredge the cakes in extra panko or toasted breadcrumbs, if desired.
- Heat a large frying pan over medium-high heat and add some olive oil or vegetable oil. Cook the salmon cakes, as many as fit in a single layer, until golden brown on one side, about 4 minutes.
- Flip over and cook the patties until golden brown on the other side and cooked through, another 4 minutes. Place the cooked cakes on a platter. If cooking in batches, keep them warm while you cook any remaining cakes.
- Serve the panko-crusted salmon cakes with plenty of lemon wedges and enjoy.
