Last modified on 9 August 2014, at 11:08

Cookbook:Salmon Cakes

Cookbook | Ingredients | Recipes

IngredientsEdit

  • 1 1/4 pounds skinless wild salmon filet, cut into 2-inch cubes
  • Panko breadcrumbs
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • Juice of one lemon
  • 1 Tbs grated lemon zest
  • 8 ounces olive oil
  • Melted butter

ProcedureEdit

  1. Run salmon through a meat grinder on medium setting. If you don't have one of these, ask your butcher to, but ask for it to be clean before he does.
  2. Combine ground salmon, 1/4 cup breadcrumbs, salt and pepper, and lemon. Form into 4 patties, about 1 1/4 inch thick.
  3. Insert a probe thermometer into one of the cakes. Place on a greased baking pan and bake at 350 degrees F until internal temperature reaches 130 degrees F.
  4. While the salmon cooks, heat olive oil in a cast iron skillet to 375 degrees 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.