Salmon Fish Cakes (Print Version)
# Ingredients:
→ For the Fish Cakes
01 -
1 lb roasted salmon (or about 3 cups flaked, cooked salmon)
02 -
1 cup panko breadcrumbs
03 -
2 eggs, beaten
04 -
Zest of 1 lemon
05 -
3 tablespoons mayonnaise
06 -
1/4 cup fresh chopped chives, plus extra for garnish
07 -
1/4 cup fresh chopped dill, plus extra for garnish
08 -
Kosher salt, to taste
09 -
Freshly cracked black pepper, to taste
10 -
Vegetable oil for frying
→ For Serving
11 -
Dill yogurt sauce
12 -
Butter lettuce leaves
# Instructions:
01 -
Flake roasted salmon into small pieces using two forks. In a large bowl, combine the flaked salmon, panko breadcrumbs, beaten eggs, lemon zest, mayonnaise, chopped chives, dill, and a couple of large pinches of kosher salt.
02 -
Gently fold all ingredients together just until combined, taking care not to overmix.
03 -
Lightly oil the palms of your hands with vegetable oil. Using a 1/4 cup measuring cup as a portion guide, form the salmon mixture into patties, packing them firmly but gently.
04 -
Add vegetable oil to a large sauté pan until it reaches approximately 1/4 inch depth. Heat over medium heat until shimmering.
05 -
Working in batches to avoid overcrowding, cook the salmon patties for 2-3 minutes per side or until a dark golden brown crust forms.
06 -
Using a slotted spoon, transfer the cooked salmon cakes to a paper towel-lined platter to drain excess oil.
07 -
Arrange salmon cakes on a serving platter with dill yogurt sauce on the side. Garnish with additional fresh dill and chives before serving.
# Notes:
01 -
These salmon cakes can be made ahead and refrigerated for up to 24 hours before cooking.
02 -
For best results, ensure the salmon is completely cooled before mixing with other ingredients.