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