I saw this recipe on Ashley's blog, Delish. I'm always on the lookout for great fish recipes, and I knew this was a good one when I saw it. I even thought this might be something that my husband might eat, despite the fact that he does not like seafood.
Panko is Japanese breadcrumbs made from wheat bread. It is larger and coarser than traditional bread crumbs. You can find it in the international/asian foods aisle at your grocery store, but if you cannot find it there, try a specialty foods store like Whole Foods, Trader Joe's, or Central Market. Any local asian grocery store will carry it as well. The panko really gives these salmon cakes a great texture, so I would not recommend substituting the panko with traditional bread crumbs.
Ashley commented that these seemed to take forever to make, but I did not feel that way at all. By the time I was done making these, I was pleasantly surprised by how little work and prep they required. I served these with a spinach salad, and I think the meal came together in under 30 minutes. Even though there is not that much lemon juice in these, the lemon flavor really shines in this recipe. The salmon, parsley, and onion are excellent together. Even my husband liked them :) I definitely plan to make these again the next time salmon is on sale!
Pan-Fried Fresh Salmon Cakes
1-1/4 lb salmon fillets, skinned, any bones removed
1 slice high-quality white sandwich bread, such as Pepperidge Farm, crusts removed & finely chopped (I used whole wheat bread)
1/4 cup grated onion
2 tbsp fresh parsley leaves
2 tbsp mayonnaise
3/4 tsp salt
1-1/2 tbsp fresh lemon juice
1/2 cup all-purpose flour
2 large eggs
3-4 tbsp olive oil
3/4 cup panko, or plain dry bread crumbs
Chop salmon into 1/2-inch pieces and mix with chopped bread, onion, parsley, mayonnaise, salt & lemon juice in medium bowl. Scoop a generous 1/4 cup portion and use your hands to form into a patty measuring roughly 2 1/2 inches in diameter and 3/4 inch thick. Place on parchment-lined baking sheet and repeat with remaining mixture, making 6-8 patties. Freeze the patties until the surface moisture has evaporated, about 15 minutes.
Meanwhile, spread the flour in a shallow dish. Beat the eggs in a second shallow dish. Spread the bread crumbs in a third. Dip the chilled salmon patties in the flour to cover and shake off the excess. Transfer to the beaten egg and with a slotted spatula, turn to coat; let the excess drip off. Transfer to the panko, shaking the dish to coat the patties completely. Return breaded patties to baking sheet.
Heat olive oil in large heavy skillet over medium-high heat until simmering, about 3 minutes. Add salmon patties and cook until medium golden brown on the bottoms. Flip cakes and cook until medium golden brown on the other side.
Transfer to a paper towel lined plate and allow to drain for a minute. Serve hot.
Yield: 6-8 salmon cakes (3-4 Servings)