Salmon Cakes

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

Steps

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.

More recipes with salmon, breadcrumbs, lemon or butter

Adapted from “Salmon Cakes” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.