When I say salmon, I always pronounce it sal-mon using a british accent like I am best friends with the queen and have invited her over to dinner. Why do I do this? It’s definitely not something I learned in culinary school.
unique weird long before that. However, that’s a discussion for another day.
I love salmon, it’s most definitely my favorite fish. I like grilled sal-mon filets, sal-mon burgers and my new fishy love are these sal-mon cakes.
Are you reading this in a british accent?
I’m sorry for rubbing my weirdness off on you.
Similar to crab cakes, these babies can be served as little bite sized appetizers, or as an entrée.
Or as breakfast, snack and dinner. Whatever your heart desires.
These are delightfully delicious, I hope you like ’em
Ingredients, makes 6 cakes
two 5 oz package of boneless and skinless salmon, drained
4 T of grapeseed oil
3 T of red onion, chopped fine
2 T of red pepper, chopped fine
2 T of green pepper, chopped fine
2 T scallion, diced fine
1 tablespoon of fresh parsley, chopped fine
1/8 of a teaspoon black pepper
1 egg, slightly beaten
1 tablespoon of grated Parmesan cheese
1/2 cup plain whole wheat bread crumbs
1/4 cup plain panko bread crumbs
1 t paprika
In a shallow baking dish or plate add the panko breadcrumbs, paprika, along with a pinch of salt and pepper. Set aside.
In a large mixing bowl add the remaining ingredients and mix until combined. The salmon I buy does say it is drained, however I like to drain the salmon again to remove any excess
liquid. You could also get fresh salmon from your fish monger and grind it up. I’ve done this before too, but do whatever you prefer.
Once the salmon mixture is combined evenly divide it into six parts. Then gently shape each part into a round and slightly flattened patty.
Coat each patty with the panko mixture.
Then in a large frying pan, heat the grapeseed oil. Sear the salmon cakes in the oil for about 4 minutes per side. Remove to a paper towel to remove excess oil.
Serve over a simple salad, or enjoy on their own.