14 ounces cooked fresh salmon
1/2 cup panko, divided use
1/3 cup mayonnaise
1/3 cup diced celery
1 1/2 tablespoons Dijon mustard
1 shallot, minced
2 tablespoons nonpareil capers
1 tablespoon minced dill
additional panko for dredging
canola oil
Directions:
Mash the salmon with a potato masher until fairly smooth. Add 1/2 cup panko and all of the remaining ingredients. Mix. Form into eight patties. Pour panko into a shallow bowl. Dredge the patties in the panko. Refrigerate 10 minutes. Heat about a quarter inch of oil in a large skillet. Fry each patty, flipping once, until golden on both sides. Drain on paper towel lined plates.
My thoughts:
What can be simpler or more satisfying than a salmon cake? I've had many a bland croquette though, and set out to make a truly flavorful cake that is worthy of the salmon inside. I know a lot of people use canned salmon in salmon cakes but frankly, I just don't like the flavor or texture of canned salmon. At all. Instead, I like to use leftover (cooked) fresh salmon. It really makes all the difference. I then made a filling that was inspired by the rémoulade that is often served aside salmon cakes; one with plenty of dill, mustard and capers. This made the cakes quite flavorful without overwhelming the flavor of the salmon. I then rolled them in panko for a light crust rather than a heavy breaded one. The result: an elegant and delicious salmon cake that took no more effort than the most basic variety. I can't wait until I have leftover salmon again!
This looks amazing! Wow!
ReplyDeleteThose sound really good. I also make salmon cakes from leftover salmon. Haven't done Panko before. I think that would be great!
ReplyDeleteEvery time I read your posts, I learn something new:
ReplyDelete"nonpareil capers"
really? Now I must go find some! This looks delicious!
Hey!! Love Salmon cakes! I juut made two different versions for the Tastemaker challenge but never thought of capers...what a great idea!!!
ReplyDeleteThese sound delicious! I've never made a fish cake before, but I've been meaning to - yum!
ReplyDeleteThese look beautiful! Dill and salmon go so perfectly together - there's something about dill that really works with salmon's richness. And panko is definitely superior to breadcrumbs :)
ReplyDeleteI hate, hate, HATE to "clean" canned salmon so I'm in total agreement of using filets!
ReplyDeleteMy husband would love these.
My husband would LOVE these!!
ReplyDeleteI absolutely must try these! I am a salmon fanatic. I've made crab cakes before, but have never tried them with salmon. Great idea.
ReplyDeleteThese look terrific- enought to getme to give this a try despite a horrific experience with salmon cakes as a child (I hated those soft mealy bones!)
ReplyDelete