I just sent someone this recipe and thought I would share it, it is one of Patrick's favorites. It is a recipe from my favorite cookbook,
Cooks Illustrated Family Edition.
Salmon-Fried Salmon Cakes
1 1/2 pounds salmon fillets, skin removed
1 1/4 plain dried breadcrumbs
1/4 cup mayonnaise
1/4 cup grated onion
2 tablespoon minced fresh parsley
1 1/2 tablespoons fresh lemon juice
3/4 tsp. salt
1/2 cup all-purpose flour
2 large eggs, lightly beaten (I find that it sometimes takes 3)
1/2 cup vegetable oil (I don't usually use this much)
lemon wedges (for serving)
1. Remove any pin bones from the salmon (see page 285). Pat the salmon dry with paper towels, then cut into 1-inch chunks. Carefully pulse half the salmon in a food processor until finely minced but not pureed, about 4 pulses. Transfer the salmon to a large bowl and repeat with the remaining salmon.
2. Gently stir 1/4 cup of the breadcrumbs, the mayonnaise, onion, parsley, lemon juice, and salt into the salmon to form a cohesive mixture. Form the mixture into 8 patties, roughly 2 1/2 inches wide. (I sometimes make 6 larger patties.) Lay the patties on two plates lines with plastic wrap. Freeze, uncovered, until the patties feel firm, about 15 minutes.
3. Spread the flour, eggs, and remaining 1 cup breadcrumbs in three separate shallow dishes. Working with one patty at a time, dredge through the flour, dip into the egg, then coat with the breadcrumbs. Press on the breadcrumbs to make sure they adhere to the fish. Lay the breaded patties on a clean plate.
4. Heat the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Gently lay all the salmon patties in the skillet and cook until golden on both sides, 4-6 minutes (I usually cook half, and then the other half.) Let the cakes drain briefly on paper towels before serving with the lemon wedges.
~Variations~
Pan-Fried Smoked Salmon Cakes: Substitute 8 oz. coarsely chopped smoked salmon or lox for 8 oz. of the fresh salmon and reduce the salt to 1/2 tsp.
Pan-Fried Salmon Cakes with Parmesan: Add 2 tablespoons grated Parmesan or Asiago cheese to the salmon mixture in step 2 and reduce the salt to 1/2 tsp.
