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Crispy Salmon Cakes - you'll love this recipe adapted from Cook's Illustrated! Makes a fantastic dinner or impressive appetizer served with a Creamy Lemon-Herb Dipping Sauce. | @tasteLUVnourish on TasteLoveAndNourish.com
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Crispy Salmon Cakes

Servings 4

Ingredients

  • 3 tablespoons plus 1 cup panko bread crumbs I use whole wheat panko
  • 1 scallion sliced thin
  • 1 shallot minced
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons mayonnaise
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 3/4 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • pinch cayenne pepper
  • 1 1/4 pound skinless salmon fillet cut into 1 inch pieces (see Notes)
  • 1/4 cup vegetable oil
  • lemon wedges for serving
  • Creamy Lemon-Herb Dipping Sauce:
  • 1/4 cup mayonnaise
  • 1/4 cup non fat plain Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon minced fresh thyme
  • 1 scallion minced
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  • Line a large dish with paper towels and set aside.
  • Combine the 3 tablespoons of panko, scallion, shallot, parsley, mayonnaise, lemon juice, mustard, salt, pepper and cayenne in a medium bowl. Set aside.
  • Divide the salmon pieces into three batches. In your food processor, pulse one batch at a time to coarsely chop into about 1/4 inch pieces. Two quick pulses should be enough. Transfer each batch to the bowl with the panko mixture. Gently mix in the salmon just until combined.
  • Place the remaining 1 cup of panko on a dish. Using a 1/3 cup measure, scoop a level amount of the salmon (avoid packing the mixture) and drop it onto the dish of panko. Carefully coat the cake in the crumbs and pat into a 2 3/4 inch round, about 1 inch high. Place on a dish or baking sheet and repeat with the remaining salmon to make 8 cakes.
  • Heat the vegetable oil in a 12 inch skillet over medium-high heat. Place the salmon cakes in the skillet and cook without moving for about 2 minutes or until golden brown. Carefully flip the cakes and cook for 2 to 3 minutes. Transfer the cakes to the paper towel lined plate to rest for one minute before serving.
  • To make the dipping sauce, combine all ingredients in a small bowl. Cover and chill for at least 30 minutes.
  • Serve 2 cakes per person with a wedge of lemon and some Creamy Lemon-Herb Dipping Sauce.

Notes

When processing the salmon, it is fine if you have some chunky pieces. Err on the side of chunky as you do not want to over process the fish.
If you are buying skin-on salmon, ask for 1 1/3 pounds of fish.
Serve these salmon cakes as a fantastic dinner or as an impressive appetizer! Try scooping them up in a smaller size for bite-sized appetizers.