Almost everyone loves a good seafood cake. The usual is in the form of a crab cake, which can be hit or miss. Some crab cakes taste more like bread than crab, but it sure is amazing when you come across a crab cake that is crispy and full of succulent crab meat. This post is really nothing about crab cakes, but about salmon cakes, which I think might even be better.
We almost always have salmon in the freezer from relatives who love to fish and share their catch. While the salmon is wild and top quality, frozen is never as good as fresh salmon when eating it as a seared filet. When I saw America’s Test Kitchen make these salmon sakes, I just had to give it a try. Now we’re totally hooked (no pun intended) on these absolutely delicious cakes that are super easy to make.
Sauce Gribiche is a classic french sauce that combines chopped hard boiled eggs with lots of herbs, acidity from lemon juice, vinegar, and fat from olive oil. It tastes much like a vinaigrette, but with even more complexity and depth. In some recipes, the egg is blended and emulsified to give it more of a cream consistency. I kept this one very rustic by only chopping the egg, which gives it great textures. Gribiche is a classic with Asparagus, and I think it goes pretty darn well with these crispy salmon cakes too.
Combine the initial ingredients with the diced and pulsed salmon to gently form an even consistency.
Use a 1/3 cup measuring cup to make 8 even size cakes. Coat with panko, then press in a ring mold for a perfect 2 3/4 inch cake. If you don’t have a ring mold, just use your hands and and guess (or get a trusty ruler out).
Sauce Gribiche looks a little complicated with all the ingredients, but it’s really not. Just do a little chopping and mix everything together.
You can make the sauce a day or two ahead of time to really let the flavors combine. Be sure to let it sit out at room temp for at least thirty minutes before using.
Fry the cakes in a little canola oil to get them nice and crispy. About two minutes per side is all it takes.
This asparagus was blanched in salted boiling water, then shocked in an ice bath to stop the cooking and preserver the color. Just before serving, it is sauteed in a little olive oil + butter, chopped shallots and salt + pepper.
Asparagus and Sauce Gribiche are a classic. You could really just serve it like this as an awesome little appetizer.
Salmon Cakes + Sauce GribichePrint Pin Rate
Salmon Cakes (makes 8 cakes)
- 3 tablespoons plus 1+ cup panko bread crumbs
- 2 tablespoons fresh parsley minced
- 2 tablespoons mayonnaise
- 4 teaspoons lemon juice
- 1 scallion sliced thin
- 1 small shallot finely minced
- 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 for frying
Sauce Gribiche (makes about 1/2 cup)
- 1 small shallot finely minced
- 1 1/2 teaspoon capers finely minced
- 1 1/2 teaspoon cornichon finely minced
- 1/2 teaspoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1 tablespoon lemon juice
- 1/4 cup Extra Virgin Olive Oil
- 1 tablespoon egg white hard-boiled, finely chopped
- 1 tablespoon egg yolk hard-boiled, finely chopped
- 1/4 teaspoon tarragon finely minced
- 1 teaspoon Italian Parsley finely minced
- 1/2 teaspoon chives finely minced
- In a medium bowl, combine all ingredients and let sit at room temperature for at least 20 minutes</br>
- Combine the 3 tablespoons panko, parsley, mayonnaise, lemon juice, scallion, shallot, mustard, salt, pepper, and cayenne in bowl.
- Add the diced salmon to a food processor in three batches, pulsing about two times to make 1/4 inch pieces.
- Transfer the salmon to the bowl with the panko mixture and very gently stir to combine together until it is an even consistency.
- Use a 1/3 cup measuring cup to make even portions of salmon cakes (should be about 8) and place on a parchment lined sheet pan.
- Place the remaining panko in a pie dish and coat each cake generously with the bread crumbs.
- Return the cakes to the baking sheet and gently push into a 2 3/4" ring mold (or carefully push the cakes together with your hands).
- Heat the oil in a large non stick or cast iron skillet until it is shimmering.
- Fry the salmon cakes on the first side for about 2 minutes. Turn the cakes and cook for another 2 to 3 minutes.
- Transfer to a paper towel lined plate to drain any excess oil.
- Serve the salmon cakes with the sauce gribiche and asparagus.