This is one of my favorite summer weeknight meals as salmon cakes are perfect to eat out on the patio with a glass of white wine. Much like crab cakes, they are comprised mostly of fish and held together with a few flavorful ingredients. There is just enough binding to hold the cakes together without overpowering the salmon.
A similar and more sustainable alternative to salmon is steelhead trout, a fish from the same family as salmon that tastes and looks very similar. It’s considered more sustainable since it’s not as overfished.
When making this salmon cake recipe, look for the thick middle chunk of the salmon at the market. Rather than using ground salmon, the salmon is kept in small pieces to give more texture and those thicker pieces will be more even. Since the salmon is in large chunks be careful when flipping the cakes, as they tend to fall apart easily but will give the cakes great texture!
Mayonnaise acts as binder in this recipe, helping to keep the ingredients together while also keeping the salmon cakes moist as they cook.
Shallots have a mild, slightly sweet flavor. If needed yellow or red onion can be swapped in. The general rule of thumb is 3 medium shallots equal 1 medium onion.
Like mayonnaise, egg acts as a binder much like it does in meatballs. It works to hold all the ingredients together while they cook.
Coriander, cayenne and fresh chives are used to season this recipe. The cayenne adds just a touch of spice without overpowering the other ingredients.
I use both lemon zest and lemon juice to add some acid to this recipe. The lemon zest is the grated outer skin from the lemon. Use a zester or microplane to remove the zest. If you don’t have a zester use a paring knife or vegetable peeler to remove the rind and finely chop it.
Panko, or Japanese breadcrumbs, are light and airy. They absorb less oil than Italian breadcrumbs which makes for a crisp, crunchy texture.
Since these salmon cakes are cooked at a lower temperature a lower smoke point like olive oil is ok for cooking. I like the subtle flavor the olive oil adds though it can be swapped with a neutral oil like vegetable oil.
TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES! @cookingwithcocktailrings