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Crispy Salmon Cakes
Savor the crispy exterior and tender flakiness of our Salmon Cakes, paired with Sauce Gribiche for a burst of flavor. These super flavorful cakes are a delightful twist on the classic seafood favorite.
Course
Main
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
searvings
Author
Justin McChesney-Wachs
Ingredients
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
¾
teaspoon
salt
¼
teaspoon
pepper
pinch
cayenne pepper
1
1 ¼ pound skinless salmon fillet, cut into 1-inch pieces
½
cup
vegetable oil for frying
Sauce Gribiche (makes about ½ cup)
1
small shallot
finely minced
1 ½
teaspoon
capers
finely minced
1 ½
teaspoon
cornichon
finely minced
½
teaspoon
Dijon mustard
1
tablespoon
red wine vinegar
1
tablespoon
lemon juice
¼
cup
Extra Virgin Olive Oil
1
tablespoon
egg white
hard-boiled, finely chopped
1
tablespoon
egg yolk
hard-boiled, finely chopped
¼
teaspoon
tarragon
finely minced
1
teaspoon
Italian Parsley
finely minced
½
teaspoon
chives
finely minced
Instructions
Sauce Gribiche
In a medium bowl, combine all ingredients and let sit at room temperature for 20 minutes.
Salmon Cakes
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 ¼ 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 ⅓ 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 ¾" 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.