RCI-SF.001.0035.001

Salmon Cakes

Name: Salmon Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 pounds skinless wild salmon filet (cut into 2-inch cubes); 1 unit Panko breadcrumbs; 1 tsp salt; 1 tsp freshly ground black pepper; 1 unit Juice of one lemon; 1 unit tbs grated lemon zest; 8 ounces olive oil; 1 unit Melted butter

==References== ==References== ==References==

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

skinless wild salmon filet
cut into 2-inch cubes
1 1/4 pounds
Panko breadcrumbs
1 unit
salt
1 tsp
freshly ground black pepper
1 tsp
Juice of one lemon
1 unit
tbs grated lemon zest
1 unit
olive oil
8 ounces
Melted butter
1 unit

Method

Run salmon through a meat grinder on medium setting. If you don't have one of these, ask your butcher to, but ask for it to be clean before he does.

Combine ground salmon, 1/4 cup breadcrumbs, salt and pepper, and lemon. Form into 4 patties, about 1 1/4 inch thick.

Insert a probe thermometer into one of the cakes. Place on a greased baking pan and bake at 350 degrees F until internal temperature reaches 130 degrees F.

While the salmon cooks, heat olive oil in a cast iron skillet to 375 degrees F. Once salmon is parcooked, dredge into more breadcrumbs then immediately transfer to oil. Cook until golden brown on both sides.

Serve immediately with melted butter.

Salmon Cakes

Ingredients

Method

What Makes This Variant Distinct