Salmon Cakes

Name: Salmon Cakes
Ingredients: 2 strips bacon, cooked until crispy, crumbled, bacon fat reserved; 1/4 cup chopped onion; 1 egg; 1/2 cup mayonnaise; 2 teaspoons Dijon mustard; 1/2 teaspoon sugar; 1/2 lemon, zested; 1 (14-ounce) can wild salmon, checked for large bones; 1 baked or boiled russet potato, peeled, and fluffed with a fork; 1/4 cup bread crumbs; 2 tablespoons grated Parmesan; Freshly ground black pepper; 1/2 cup vegetable oil

13 ingredients

11 steps

Ingredients

2 strips bacon, cooked until crispy, crumbled, bacon fat reserved
1/4 cup chopped onion
1 egg
1/2 cup mayonnaise
2 teaspoons Dijon mustard
1/2 teaspoon sugar
1/2 lemon, zested
1 (14-ounce) can wild salmon, checked for large bones
1 baked or boiled russet potato, peeled, and fluffed with a fork
1/4 cup bread crumbs
2 tablespoons grated Parmesan
Freshly ground black pepper
1/2 cup vegetable oil

Directions

1

Heat 1 tablespoon of the reserved bacon fat in a small saute pan over low heat.
2

Add the onions and cook until translucent.
3

Cool the onions for a bit.
4

Mix the bacon, onion, egg, mayonnaise, mustard, sugar, and lemon zest in a bowl.
5

Add the salmon and potato, mixing gently after each addition.
6

Form the mixture into 12 small patties.
7

In a shallow dish, combine the bread crumbs, Parmesan, and pepper, to taste.
8

Coat the patties in the bread crumb topping.
9

Heat 1/4 cup of the oil in a large saute pan over medium heat, and cook the salmon cakes in batches until golden, about 3 to 4 minutes per side.
10

Add more oil, as necessary.
11

Arrange on a serving platter and serve.