Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
- 1-2 lb skinless salmon fillets
- 1 slice of bread, crusts removed
- 2 T. mayonnaise
- 2 T. finely chopped parsley
- 3/4 t. salt
- 1/3 cup grated onion
- 2 T. lemon juice
- 1/2 cup flour
- 2 large eggs, slightly beaten
- 1 cup panko bread crumbs
- Oil for frying
Chop the salmon in small cubes, maybe 1/3 of an inch or so. Partially frozen fish makes this easy, but don't get all hung up about shape or size: You want the salmon to form into patties, but you still want to taste it -- DON'T put it in the food processor, as this will make it a mush.
Chop the bread into small pieces and add it to the salmon.
Add the mayo, onion, parsley, salt and lemon juice. Mix well and form into little patties. If you make them about 2 1/2 inches in diameter and about 3/4 inch thick you will get about 8 patties.
Place each patty as it is done onto a baking sheet sprayed with cooking oil or lined with parchment paper. When they are all done, put in the freezer for 15 minutes.
Meanwhile set up your frying station. Put the flour in one bowl, the beaten egg in another, and the panko bread crumbs in a third. Panko are a Japanese rough-cut breadcrumb that fries very well. It is not hard to find, but if you can't, any breadcrumbs will do.
When you are ready to cook, heat about 1/2 cup of oil (I use canola oil) in a heavy frying pan over medium-high heat. When the oil is shimmering (NOT smoking!) add the salmon cakes.
Space the salmon cakes out well, and do not crowd them. Fry in batches if need be. If you do need to go in batches, heat the oven on "warm" and put the cooked ones on a tray in there.
Let the salmon cakes cook for at least 2-3 minutes before flipping. If you think the heat is too high, turn it down to medium; this can happen in a cast-iron pan, which holds heat better than most other types.
Flip the salmon cakes and cook for another 2-3 minutes.
Enjoy with lemon wedges, hot sauce, a remoulade or even a French rouille sauce. For a wine, I'd go with a dry rose.