Pan-Fried Fresh Salmon Cakes with Cheese

Published January 1, 2000. From Cook's Illustrated.

Why this recipe works:

For a salmon cake recipe that would produce crisp, browned, bright-flavored cakes, we chopped fresh fillets by hand, used a bit of mayonnaise as a binder and fresh bread crumbs for texture, and flavored the cakes with a simple combination of onion, lemon juice, and parsley. Freezing the salmon… read more

For a salmon cake recipe that would produce crisp, browned, bright-flavored cakes, we chopped fresh fillets by hand, used a bit of mayonnaise as a binder and fresh bread crumbs for texture, and flavored the cakes with a simple combination of onion, lemon juice, and parsley. Freezing the salmon cakes for 15 minutes before breading made them easier to handle and helped the breading to adhere.

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Makes eight 2 1/2- by 3/4-inch cakes

Jasper White, Cook’s consulting food editor and an acknowledged seafood authority, suggested adding a small amount of hard grating cheese to the salmon mixture to act as a binder. We admit to some initial skepticism about the idea, but to the delight of the test kitchen staff, every single taster enjoyed the cheese flavor with the fish.

Ingredients

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