Salmon Cakes

Try these mouthwatering Salmon Cakes for Two, perfect for a cozy dinner. With their crispy exterior, moist interior, and flavorful combination of ingredients, they're sure to impress.

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Course: Uncategorized

Cuisine: American

Prep Time: 15

Cook Time: 3

Total Time: 3 15

Servings:

Calories: 680kcal

Author: Kita

Ingredients

Salmon Cakes for Two

2 tbs plain panko
1 tbs minced fresh parsley
1 tbs lite mayo
2 tsp lemon juice
1 small shallot minced
1/2 tsp Dijon mustard
salt and pepper
pinch of cayenne
10 oz skinless salmon cut into 1" pieces
1/2 cup chipotle panko
1/3 cup vegetabe oil

Instructions

Combine the 2 tbs panko, parsley, mayo, lemon juice, shallot, Dijon, salt, pepper, and cayenne in a medium bowl. Set aside.
Pulse the salmon in a food processor until it is about 1/4" pieces (2 - 5 pulses).
Spoon the salmon into the panko mixture and toss gently to combine.
Form the salmon into 4 small cakes.
Pour the chipotle panko into a shallow dish.
Press each cake into the chipotle panko covering evenly on all sides.
Place cakes on a plate, cover, and refrigerate for at least 2 hours.
Heat vegetable oil in a 10" skillet over medium high heat.
Cook salmon cakes in oil for 2 minutes or until golden on the bottom, before flipping and cooking 3 minutes longer, or until golden.
Set on a paper towel lined plate to drain.
After a few minutes to cool, serve the salmon cakes on your platter with your favorite sites.

Notes

From: From Cooking for Two 2012

Nutrition