Salmon Cakes

Name: Salmon Cakes
Ingredients: 3/4 cup panko bread crumbs; 2 tablespoons parsley; 2 tablespoons mayonnaise; 4 tablespoons lemon juice, fresh only; 1 scallion, thinly sliced; 1 shallot, small - minced; 1 teaspoon dijon mustard; 3/4 teaspoon salt; 1/4 teaspoon pepper; 1 pinch cayenne; 1 1/4 pounds skinless salmon, cut into 1 inch pieces; 1/2 cups Vegetable Oil

12 ingredients

3 steps

Ingredients

3/4 cup panko bread crumbs
2 tablespoons parsley
2 tablespoons mayonnaise
4 tablespoons lemon juice, fresh only
1 scallion, thinly sliced
1 shallot, small - minced
1 teaspoon dijon mustard
3/4 teaspoon salt
1/4 teaspoon pepper
1 pinch cayenne
1 1/4 pounds skinless salmon, cut into 1 inch pieces
1/2 cups Vegetable Oil

Directions

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 3/4 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.