A spin on the classic crab cakes using two kinds of salmon, capers and dill. Super easy and done in under 30 minutes.
INGREDIENTS
SALMON CAKES
- 1 (8-ounce) skinless salmon fillet, cut into 1-inch pieces
- 2 tablespoons plus ½ cup panko bread crumbs
- 1 tablespoon chopped fresh dill
- 1 tablespoon mayonnaise
- 1 small shallot, minced
- 2 teaspoons lemon juice
- ½ teaspoon Dijon mustard Salt and pepper
- Pinch cayenne pepper
- 2 ounces smoked salmon, finely chopped 1½ teaspoons capers, rinsed and minced
- ⅓ cup vegetable oil
TARTAR SAUCE
- ⅓ cup mayonnaise
- 1 tablespoon sweet pickle relish
- 1½ teaspoons capers, rinsed and minced
- 1 teaspoon white wine vinegar
- ¼ teaspoon Worcestershire sauce Salt and pepper
DIRECTIONS
Before You Begin: If buying a skin-on salmon fillet, purchase 9 ounces of fish. This will yield 8 ounces of fish after skinning. When processing the salmon it is ok to have some pieces that are larger than ¼ inch. It is important to avoid overprocessing the fish.
FOR THE SALMON CAKES
- Pulse salmon in food processor until there is an even mix of finely minced and coarsely chopped pieces of salmon, about 2 pulses, scraping down sides of bowl as needed.
- Combine 2 tablespoons panko, parsley, mayonnaise, shallot, lemon juice, mustard, ⅛ teaspoon salt, ¼ teaspoon pepper, and cayenne in bowl. Gently fold in smoked salmon, capers, and processed salmon until just combined.
- Spread remaining ½ cup panko in shallow dish. Scrape salmon mix- ture onto small baking sheet. Divide mixture into 4 equal portions and gently flatten each portion into 1-inch-thick patty. Carefully coat each cake with panko, then return to sheet.
- Line large plate with triple layer of paper towels. Heat oil in 10-inch skillet over medium-high heat until shimmering. Gently place salmon cakes in skillet and cook, without moving, until golden brown and crisp on both sides, 2 to 3 minutes per side. Drain cakes briefly on paper towel-lined plate. Serve with tartar sauce.
FOR THE TARTAR SAUCE
- Whisk all ingredients together in bowl and season with salt and pepper to taste; set aside.
A classic take on this "back in the day" uses Canned Salmon, white saltines, diced onions, and various spices, with an egg for binding.
