Salmon Cakes

Ingredients

  • 1¼ pounds skinless wild salmon filet, cut into 2-inch cubes
  • Panko breadcrumbs
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 lemon, juiced
  • 1 tbsp grated lemon zest
  • 8 ounces olive oil
  • Melted butter
Salmon Cakes

Photo: Roy Zuo / Wikimedia Commons / CC BY-SA 4.0

Procedure

  1. Run salmon through a meat grinder on medium setting. If you don’t have a grinder, ask your butcher to do so, but ask for it to be clean before they do.
  2. Combine ground salmon, ¼ cup breadcrumbs, salt, pepper, lemon juice, and lemon zest. Form into 4 patties, each about 1¼ inch thick.
  3. Insert a probe thermometer into one of the cakes. Place on a greased baking pan and bake at 350°F until internal temperature reaches 130°F.
  4. While the salmon cooks, heat olive oil in a cast iron skillet to 375°F. Once salmon is parcooked, dredge into more breadcrumbs then immediately transfer to oil. Cook until golden brown on both sides.
  5. Serve immediately with melted butter.