Side Pannel
Homemade Salmon Cake
Homemade Salmon Cake
- Recipe Submitted by maryjosh on 02/19/2020
Ingredients List
- 1/4 cup mayonnaise
- 1 tablespoon fresh lemon juice, from 1 lemon
- 1 teaspoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1-1/4 lb skinless salmon fillet, finely diced into 1/4-inch pieces (see note)
- 1-1/4 cups panko bread crumbs, divided
- 1/4 cup thinly sliced scallions, from 3 to 4 scallions
- 1/3 cup finely diced celery, from 2 stalks
- 2 tablespoons finely chopped fresh dill
- 1/2 cup vegetable oil
- Salad greens, tartar sauce and/or lemon wedges, for serving
Directions
In a large bowl, whisk together the mayonnaise, lemon juice, mustard, Old Bay, salt, and pepper. Add the diced salmon, ¼ cup of the panko, the scallions, the celery, and the dill. Gently mix until uniformly combined.
Place the remaining 1 cup of panko in a shallow dish or pie plate. Using a 1/3-cup measure, scoop the salmon mixture and form into a compact cake about 1 inch high. Place the salmon cake into the panko and gently coat it all over in crumbs. Repeat with the remaining mixture to form about 9 cakes. (At this point, you can refrigerate the salmon cakes for a few hours until ready to cook, if you'd like.)
Heat the oil in a medium nonstick skillet over medium-high heat until shimmering. Place half of the salmon cakes in the skillet and cook without moving until golden brown, about 2 minutes. Carefully flip the cakes and cook until second side is golden brown, about 2 minutes more. Reduce the heat to medium if the cakes are browning too quickly. Transfer cakes to paper towel–lined plate to drain. Repeat with the remaining cakes (no need to change the oil). Serve warm.
Note: If buying a skin-on salmon fillet, purchase 1-1/3 pounds of fish to yield 1-1/4 pounds of fish after skinning.
Make-Ahead: The salmon cakes can be fully cooked and refrigerated up to several hours ahead of time. To reheat: preheat the oven to 350°F and line a baking sheet with aluminum foil. Place the salmon cakes in the oven and cook until crisp on the exterior and warm throughout, 10 to 15 minutes. The cakes may also be frozen for up to 3 months; defrost in the refrigerator before reheating.
To make a quick tartar sauce: Whisk together 1 cup mayonnaise (best quality such as Hellmann's or Duke's), 1-1/2 tablespoons sweet pickle relish, 1 teaspoon Dijon mustard, 1 tablespoon minced red onion, and 1-1/2 tablespoons lemon juice. Add salt and freshly ground black pepper, to taste.
To make a vinaigrette for the salad: Whisk together 1 small minced garlic clove, 1 tablespoon finely chopped shallots, 1/4 teaspoon salt, 1/4 teaspoon ground black pepper, 1-1/2 tablespoons real maple syrup, 2 teaspoons Dijon mustard, 2 tablespoons red wine vinegar, and 6 tablespoons vegetable oil.
Place the remaining 1 cup of panko in a shallow dish or pie plate. Using a 1/3-cup measure, scoop the salmon mixture and form into a compact cake about 1 inch high. Place the salmon cake into the panko and gently coat it all over in crumbs. Repeat with the remaining mixture to form about 9 cakes. (At this point, you can refrigerate the salmon cakes for a few hours until ready to cook, if you'd like.)
Heat the oil in a medium nonstick skillet over medium-high heat until shimmering. Place half of the salmon cakes in the skillet and cook without moving until golden brown, about 2 minutes. Carefully flip the cakes and cook until second side is golden brown, about 2 minutes more. Reduce the heat to medium if the cakes are browning too quickly. Transfer cakes to paper towel–lined plate to drain. Repeat with the remaining cakes (no need to change the oil). Serve warm.
Note: If buying a skin-on salmon fillet, purchase 1-1/3 pounds of fish to yield 1-1/4 pounds of fish after skinning.
Make-Ahead: The salmon cakes can be fully cooked and refrigerated up to several hours ahead of time. To reheat: preheat the oven to 350°F and line a baking sheet with aluminum foil. Place the salmon cakes in the oven and cook until crisp on the exterior and warm throughout, 10 to 15 minutes. The cakes may also be frozen for up to 3 months; defrost in the refrigerator before reheating.
To make a quick tartar sauce: Whisk together 1 cup mayonnaise (best quality such as Hellmann's or Duke's), 1-1/2 tablespoons sweet pickle relish, 1 teaspoon Dijon mustard, 1 tablespoon minced red onion, and 1-1/2 tablespoons lemon juice. Add salt and freshly ground black pepper, to taste.
To make a vinaigrette for the salad: Whisk together 1 small minced garlic clove, 1 tablespoon finely chopped shallots, 1/4 teaspoon salt, 1/4 teaspoon ground black pepper, 1-1/2 tablespoons real maple syrup, 2 teaspoons Dijon mustard, 2 tablespoons red wine vinegar, and 6 tablespoons vegetable oil.
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