We love eating crab cake….so I decided to TRY TO make salmon cake/patty….and I HAVE TO TELL YOU…ITS DELICIOUS!!! My kids LOVED it. The salmon patty holds up REALLY well. I THINK this will be on repeat in our household every MONTH. You can serve it on a bun or on top of a salad like I did. If you serve it on a bun…make sure to spread some tartar sauce on top…its DELICIOUS!!!

INGREDIENTS 

2 pounds center-cut salmon fillet, skin and pin bones removed

2 tablespoons dijon mustard 

2 tablespoon mayonnaise

1 tablespoon lemon juice

1 teaspoon garlic powder

1 teaspoon pepper

1 teaspoon grated lemon zest

1/2 teaspoon cayenne pepper

2 shallots, peel and cut into chunks 

2 cup plus 2 tablespoons panko (Japanese breadcrumbs)

1 teaspoon salt

extra-virgin olive oil

*****4 brioche buns
Tartar sauce and arugula, for topping

****Salad — I love a garden salad

 

DIRECTIONS 

DICED up all of the salmon into little pieces. Put in a large bowl.  Transfer  3/4 of the salmon pieces  to a food processor along with the shallots, mustard, mayonnaise, lemon juice, lemon zest and cayenne. Pulse to make a paste. Add the pureed salmon mixture to the bowl with the 1/4 diced salmon. NEXT, add in 2 tablespoons panko,  salt, garlic powder and black pepper. Gently mix until just combined. 

Line a baking sheet with parchment paper and brush with olive oil. Divide the salmon mixture into patty  on the parchment paper. With damp hands, pat into patty sizes of your preferences.  Cover loosely with plastic wrap and refrigerate at least 30 minutes. 

Spread the remaining 2 cup panko on a plate. Press both sides of the salmon patties in the panko. Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the patties to the hot pan and cook until GOLDEN browned on the bottom, 3 to 4 minutes, adjusting the heat if necessary. TAKING a SPATULA…carefully turn/flip  the salmon patty and cook until the other side is also a NICE GOLDEN browned and the patties feel springy in the center, 3 to 4 more minutes. Transfer to a paper towel-lined plate to drain; season with salt and pepper to taste.  

***serve on a  bun or along side a salad

 

cut salmon into 1 inch pieces

 

Zest 1 lemon

 

panko

 

after you panko each patty and lay them on a parchment paper

 

Add a little olive oil to the skillet and pan fry each salmon patty

 

Golden BROWN on the outside

 

Serve on top of a salad or on some sweet hawaiian buns