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Salmon Cakes
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Salmon Cakes

These salmon cakes are a fun summertime appetizer made with wild salmon and can be prepared ahead of time and baked off just before serving.
Course Appetizer
Cuisine American
Keyword Salmon Cakes
Servings 4 as an appetizer
Author Jane, adapted from"From the Earth to the Table," John Ash

Ingredients

Salmon Mixture

  • 4 oz. fresh wild sockeye salmon, cut into 1/4-inch dice
  • 2 oz. fresh wild sockeye salmon, very finely chopped
  • 2 oz. uncooked shrimp, cut into 1/4-inch dice
  • 1 egg white, beaten
  • 1 tablespoon celery, finely diced
  • 1 tablespoon sweet red bell pepper, finely diced
  • 1 tablespoon scallion, finely diced
  • 2 teaspoons lemon zest
  • 1/4 teaspoon garlic powder
  • 1 teaspoon heaping mayonnaise
  • 1/2 teaspoon fresh thyme leaves
  • kosher sea salt and freshly ground black pepper

For Sautéing

  • 1/2 cup Panko breadcrumbs
  • mild extra virgin olive oil

Instructions

  • In a medium bowl, combine all the ingredients for the salmon mixture.
  • Divide the mixture into 8 equal portions and form 8 mini cakes (cakes should be no thicker than 1-inch). Place the cakes on a parchment lined baking sheet and refrigerate for at least 30 minutes or up to 4 hours.
  • Just before sautéing the cakes, coat the cakes with the breadcrumbs that you have seasoned with salt and pepper. In a large sauté pan add the oil to a depth of 1/8-inch. Heat the oil over medium-high heat and sauté the cakes for about 3 minutes per side. The cakes should be golden brown on each side, adjust the heat accordingly.