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Salmon Cakes

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Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Dinner, Dessert, Bread, Baked, Fried

Tags: baked, deep fried, main course, medium difficulty, recipes using bread crumb, recipes using butter, recipes using lemon juice, recipes using salmon, recipes without cooking time, recipes without servings

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3ASalmon_Cakes)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3ASalmon%20Cakes&oldid=4513549

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 1¼ pounds skinless wild salmon filet, cut into 2-inch cubes
  • Panko breadcrumbs
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 lemon, juiced
  • 1 tbsp grated lemon zest
  • 8 ounces olive oil
  • Melted butter

Directions

  1. Run salmon through a meat grinder on medium setting. If you don't have a grinder, ask your butcher to do so, but ask for it to be clean before they do.
  2. Combine ground salmon, ¼ cup breadcrumbs, salt, pepper, lemon juice, and lemon zest. Form into 4 patties, each about 1¼ inch thick.
  3. Insert a probe thermometer into one of the cakes. Place on a greased baking pan and bake at 350°F until internal temperature reaches 130°F.
  4. While the salmon cooks, heat olive oil in a cast iron skillet to 375°F. Once salmon is parcooked, dredge into more breadcrumbs then immediately transfer to oil. Cook until golden brown on both sides.
  5. Serve immediately with melted butter.