Pan-Fried Fresh Salmon Cakes

This is a basic, standard dinner entree we eat around here.  And I always serve these with Macaroni and Cheese (Joy of Cooking recipe) and green beans.  Now, when I first started eating these, back in the 60's, my mom made them from canned salmon.  I had never seen a fresh salmon fillet until I was in my 20's.  Sometime after Jim and I got married, I ran across this "Cook's Illustrated" recipe using fresh salmon.  What a novel concept!  We never looked back.  Oh, and you have to use Panko breadcrumbs.  Makes all the difference.

PAN-FRIED FRESH SALMON CAKES (Serves 2-4) 


3/4 pound salmon fillet, skinned
about 2 1/2 Tbsp Panko bread crumbs
1 Tbsp mayo
2 Tbsp minced onion
1 Tbsp chopped fresh parsley leaves
1/4 tsp salt
3/4 Tbsp lemon juice
1/4 cup flour
1 large egg, lightly beaten
3/4 tsp + 1/4 cup vegetable oil
1/2 cup Panko bread crumbs

Chop  salmon into 1/4" to 1/3" pieces and mix with 2 1/2 Tbsp Panko, mayo, onion, parsley, salt, and lemon juice in small bowl.  Scoop a generous 1/4 cup portion salmon mixture from bowl and use hands to form into a patty measuring approximately 2 1/2" in diameter and 3/4" thick; place on parchment-lined baking sheet and repeat with remaining salmon mixture until you have 4 patties.  Place patties in freezer until surface moisture has evaporated, about 15 minutes.

Meanwhile, spread flour in pie plate or shallow baking dish.  Beat egg with 3/4 tsp vegetable oil and 3/4 tsp water in second pie plate or shallow baking dish, and spread bread crumbs in a third.  Dip chilled salmon patties in flour to cover; shake off excess.  Transfer to beaten egg and, using slotted spatula, turn to coat; let excess drip off.  Transfer to bread crumbs; shake pan to coat patties completely.  Return now-breaded patties to baking sheet.

Heat remaining 1/4 cup vegetable oil in large, heave-bottomed skillet over medium-high heat until shimmering but not smoking, about 3 minutes;  add salmon patties and cook until medium golden brown, about 2 minutes.  Flip cakes over and continue cooking until medium golden brown on second side, about 2 minutes longer.  Transfer cakes to plate lined with paper towels to absorb excess oil surface, if desired, about 30 seconds, and then serve immediately.