Monday, September 18, 2006

Pan-fried Salmon Cakes

1 ½ lbs. Salmon Fillets, skinned removed

¼ cup white dry bread crumbs, from toast

¼ cup mayo

¼ cup grated onion

2 Tbs. minced fresh parsley, 2 tsp. dried

1 ½ Tbs. lemon juice

½ tsp. Salt

2 Tbs. grated parmesan cheese


½ cup flour

2 eggs, beaten

1 cup dry white bread crumbs, from toast


½ cup vegetable oil


1. Remove any bones from Salmon. Pat dry with paper towels then cut into 1 inch cubes. Carefully pulse half of salmon cubes in food processor until finely minced but not purred. Transfer salmon to a large bowl and repeat with remaining salmon.

2. Gently stir ¼ cup bread crumbs, mayo, onion, parsley, lemon juice, salt, and parmesan cheese in to salmon to form a cohesive mixture. Form in to 8 patties (roughly 2 ½ inches wide). Lay on 2 plates lined with plastic wrap and freeze uncovered for 15 minutes.

3. Put flour, eggs, and remaining bread crumbs into 3 separate bowls. Dredge the patties one at a time through the flour, dip in egg, and pat with bread crumbs. Press on the bread crumbs to make sure they adhere to the fish. Lay the breaded patties on a clean plate.

4. Heat oil in a non-stick skillet over med-high heat until shimmering. Cook salmon patties until dark golden on both sides, about 6 minutes. Let the cakes drain briefly on paper towels before serving with lemon wedges.

I tried these today for lunch and they were SO good. Of course this is an America’s Test Kitchen recipe and they recommend all fresh ingredients, but I used what I had: dried onion, dried parsley, lemon juice from the bottle, and Waremart-brand pre-grated Parmesan. I wouldn’t try low-fat mayo in this recipe (sorry, Andee) since it reacts so differently when heated. Enjoy!

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