If buying a skin-on salmon fillet, purchase 1 1/3 pounds of fish. This will yield 1 1/4 pounds of fish after skinning. When processing the salmon it is OK to have some pieces that are larger than 1/4 inch. It is important to avoid overprocessing the fish.
- 3 tablespoons panko bread crumbs, plus about 3/4 c extra for coating the cakes
- 2 tablespoons minced fresh parsley
- 2 tablespoons mayonnaise
- 4 teaspoons lemon juice
- 1 scallion, sliced thin
- 1 small shallot, minced
- 1/2 celery, chopped thin (not in original recipe but adds a nice crunchy texture)
- 1 teaspoon Dijon mustard
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- Pinch cayenne pepper
- 1 (1 1/4 pound) skinless salmon fillet, cut into 1-inch pieces
- 1/2 cup vegetable oil
- lemon wedges, for serving
Combine 3 tablespoons panko, parsley, mayonnaise, lemon juice, scallion, shallot, celery, mustard, salt, pepper, and cayenne in bowl.
(You could also mince the parsley, scallion, and shallot in the food processor if you want.)
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.
Place remaining panko on a plate. Using 1/3-cup measure, scoop out salmon mixture and gently pat into a disk measuring 2 3/4 inches in diameter and 1 inch high. Carefully coat each cake in bread crumbs. Repeat to make 7-8 cakes.
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 with lemon wedges, tartar sauce, or Oma Mayonnaise.
Makes 7-8 cakes.
Source: America’s Test Kitchen
Note: skinning a salmon fillet
If your salmon came with the skin on, you will have to remove it. To do so:
- Beginning at the tail end of the fillet, and with the fish skin-down on the cutting board, work the edge of a sharp, long and narrow slicing knife between the flesh and skin.
Using a paper towel for better traction, grasp the freed end of skin and pull on it as you simultaneously run the knife down the length of the fillet (in the-opposite direction that you’re pulling). Keep the knife angled slightly down toward the skin, and use a slight sawing motion if necessary. The skin should come off in one piece.