Easy Salmon Cakes

I’m addicted to America’s Test Kitchen. It’s by far my favorite cooking show. Every single thing they make on the show looks so delicious and I immediately mark each recipe in my America’s Test Kitchen cookbook so I can make it later.

These salmon cakes are one of the recipes I knew I needed to try. They really did look simple and quick so I gave them a go. I was technically missing a couple ingredients, but they still turned out great. I subbed lime juice for lemon and used regular onion in place of the shallot. Alas I was fresh out of scallions. BUT, these still had a ton of flavor and I figure making these the “right” way will only make them more awesome!

Serves 4

“If buying a skin-on salmon fillet, purchase 1 1/3 pounds of fish. This will yield 1 1/4 pounds of fish after skinning. When processing the salmon it is OK to have some pieces that are larger than 1/4 inch. It is important to avoid overprocessing the fish. Serve the salmon cakes with lemon wedges and/or tartar sauce.”

Ingredients:

• 3 tablespoons plus ¾ cup panko bread crumbs
• 2 tablespoons minced fresh parsley
• 2 tablespoons mayonnaise
• 4 teaspoons lemon juice
• 1 scallion, sliced thin
• 1 small shallot, minced
• 1 teaspoon Dijon mustard
•  ¾ teaspoon salt
•  ¼ teaspoon pepper
• Pinch cayenne pepper
• 1 (1¼ pound) skinless salmon fillet, cut into 1-inch pieces
• 1/2 cup vegetable oil

Instructions:

1. Combine 3 tablespoons panko, parsley, mayonnaise, lemon juice, scallion, shallot, mustard, salt, pepper, and cayenne in bowl. Working in 3 batches, pulse salmon in food processor until coarsely chopped into 1/4-inch pieces, about 2 pulses, transferring each batch to bowl with panko mixture. Gently mix until uniformly combined.

2. Place remaining 3/4 cup panko in pie plate. Using 1/3-cup measure, scoop level amount of salmon mixture and transfer to baking sheet; repeat to make 8 cakes. Carefully coat each cake in bread crumbs, gently patting into disk measuring 2 ¾  inches in diameter and 1 inch high. Return coated cakes to baking sheet.

3. Heat oil in 12-inch skillet over medium-high heat until shimmering. Place salmon cakes in skillet and cook without moving until golden brown, about 2 minutes. Carefully flip cakes and cook until second side is golden brown, 2 to 3 minutes. Transfer cakes to paper towel–lined plate to drain 1 minute. Serve.

From: America’s Test Kitchen Season 13: Two Ways with Fish