In our household, we love eating salmon but it does feel like there are only so many ways to cook it before we have to get creative. That’s where these salmon cakes came from...well, that plus my America’s Test Kitchen cookbook. These are a great weeknight meal, full of flavor, and nutrients! For this recipe it’s best to use fresh salmon (not anything in a can) in order to achieve the best flavor.
Ingredients:
3 tablespoons plus 3/4 cup panko bread crumbs
2 tablespoons minced fresh parsley
2 tablespoons mayonnaise
4 teaspoons lemon juice
1 scallion, sliced thin
1 small shallot, minced
1 teaspoon Dijon mustard
3/4 teaspoon salt
1/4 teaspoon pepper
1 (1 1/4 pound) skinless salmon fillet, cut into 1-inch pieces
Cooking spray
Instructions:
Combine 3 tbsp panko, parsley, mayonnaise, lemon juice, scallion, shallot, mustard, salt, and pepper in a bowl. Pulse salmon in a food processor until coarsely chopped into smaller pieces. Be careful not to over pulse the food and create a paste. Add salmon into the panko mixture until combined.
Place remaining 3/4 cup panko into a shallow bowl. Using a 1/ 3 measuring cup, scoop salmon mixture out and set aside; mixture should make about 8 rounds. Coat each cake in breadcrumbs and form small patties, about 1 inch high.
Preheat the air fryer to 400 degree F. Add salmon cakes to the air fryer basket and flip halfway through cook time, spraying with oil.
Serve with a side of your choice and tartar sauce (if desired)! Pictured above with skillet roasted asparagus.
Alternative method, stove top cooking: If you don’t mind using oil you can also cook these on a stovetop. Heat the oil in a 12 inch skillet over med-high heat. Place salmon cakes in skillet and cook for 2 minutes without moving. Carefully flip cakes and cook until golden brown on the other side for another 2- 3 minutes. Transfer cakes to a paper towel lined plate to absorb oil. Then enjoy!