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Pan-Fried Fresh Salmon Cakes Recipe

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This recipe for Pan-Fried Fresh Salmon Cakes, by , is from Mixing it Up with TopRank: Favorite Recipes from our Table to Yours, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Lee Odden

Category:
Category:

Ingredients:  
Ingredients:  
1 1/4 lb salmon filets
1 slice high-quality white sandwich bread, crusts removed and white part chopped very fine
2 Tbsp mayonnaise
1/4 c finely grated onion
2 Tbsp fresh parsley leaves, chopped
3/4 tsp salt
1 1/2 Tbsp juice from 1 lemon
1/2 c unbleached all-purpose flour
2 large eggs, lightly beaten
1/2 c plus 1 1/2 tsp vegetable oil
1 1/2 tsp water
3/4 c plain dry bread crumbs, preferably panko
Lemon wedges

Directions:
Directions:
1. Locate, remove and discard any pinbones in the salmon. Using a sharp knife, cut the flesh off the skin and discard the skin. Chop the salmon flesh into 1/4 to 1/3-inch pieces and mix in a medium bowl with the chopped bread, mayonnaise, onion, parsley, salt and lemon juice. Scoop a generous 1-4 c portion of the salmon mixture from the bowl and use your hands to form it into a patty measuring roughly 2 1/2 inches in diameter and 3/4 inch thick; place on a parchment-lined baking sheet and repeat with the remaining salmon mixture until you have 8 patties. Place the patties in the freezer until the surface moisture has evaporated, about 15 minutes.
2. Meanwhile, spread the flour in a pie plate or shallow baking dish. Beat the eggs with the 1 1/2 tsp vegetable oil and the water in a second pie plate or shallow baking dish, and spread the bread crumbs in a third. Dip the chilled salmon patties, one at a time, in the flour to cover; shake off any excess. Transfer to the beaten egg and, using a slotted spatula, turn to coat; let the excess drip off. Transfer to the bread crumbs; shake the pan to coat the patties completely. Return the now-breaded patties to the baking sheet.
3. Heat the remaining 1/2 c vegetable oil in a large, heavy-bottomed skillet over medium-high heat until shimmering but not smoking. Add the salmon patties and cook until medium golden brown, about 2 minutes. Flip the cakes over and continue cooking until medium golden brown the second side, about 2 minutes longer. Transfer the cakes to a large plate lined with paper towels to absorb any excess oil on the surface, if desired, let drain about 30 seconds. Serve with lemon wedges or dipping sauce.

 

 

 

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