Pan Fried Salmon Cakes

You can pan-fry salmon cakes just like you would crab cakes for a delicious and unique dish using salmon. Try this easy recipe and create a meal the whole family will enjoy. You can make this dish healthier by decreasing the mayo, making sure to use whole wheat bread and finishing these cakes in the oven after you start them in a pan.

Ingredients

1 1/4 pound salmon fillet
1 slice high-quality whole wheat bread
removed and white part chopped very fine (about 5 tablespoons)
1 tablespoon mayonnaise
1/4 cup onion, finely grated
2 tablespoons fresh parsley leaves, chopped
3/4 teaspoon salt
1 1/2 tablespoon juice from 1 lemon
1/2 cup all-purpose flour
2 large eggs
1 1/2 teaspoon vegetable oil
1/4 cup plain dried bread crumbs, preferably panko

Instructions

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

Creamy Lemon Herb Dipping Sauce

1/2 cup mayonnaise
2-1/2 tablespoons juice from 1 lemon
1 tablespoon minced fresh parsley leaves
1 tablespoon minced fresh thyme leaves
1 large scallion, white and green part, minced
1/2 teaspoon salt
Ground black pepper

Mix all ingredients in small bowl; season to taste with ground black pepper. Cover with plastic wrap and chill until flavors blend, at least 30 minutes.