French · Dinner
Fried Salmon Cakes
Flaked salmon fillet is bound with egg, Dijon mustard, and panko, then studded with scallion and parsley before pan-frying in butter and oil until the crust turns deep golden and crisp. Served with lemon wedges and a quick caper mayonnaise, this French-inflected fish cake stays moist and flaky within a crackling shell.
$6
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
542Calories
34.2gProtein
37.9gFat
16.8gCarbs
1.6gSugar
1.3gFiber
842mgSodium
363mgChol
12.1gSat Fat
580mgPotassium
95mgCalcium
2.8mgIron
4.9mcgVitamin B12
9mgVitamin C
gluten-free-adaptable
low-carb
herb-salt
thirty-min-meals
hidden-gems
Instructions
1
Prep
Finely chop the salmon fillet into small pea-sized pieces, finely slice the scallion, and chop the parsley and capers; keep some texture rather than mincing to a paste.
2
Build
In a mixing bowl, combine salmon, beaten egg, 1/3 cup panko, Dijon mustard, scallion, parsley, capers, salt, and pepper; fold gently until just held together.
3
Chill
Shape mixture into one thick patty and refrigerate for 15 minutes until firm enough to hold together.
4
Dredge
Press both sides of the chilled patty into the remaining 2 tbsp panko until evenly coated.
5
Fry
Heat butter and olive oil in a nonstick skillet over medium heat until foaming; fry the cake 4 minutes per side until deep golden and crisp.
6
Finish
Stir capers and lemon juice into mayonnaise in a small bowl.
7
Plate
Set the salmon cake on a plate with caper mayonnaise and a lemon wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g salmon fillet
- 22 large eggs
- 2/3 cup40g panko breadcrumbs, plus 2 tbsp for coating
- 2 tsp2 tsp Dijon mustard
- 22 scallion
- 2 tbsp2 tbsp parsley
- 2 tsp2 tsp capers
- 1 tbsp1 tbsp mayonnaise
- 2 tsp2 tsp lemon juice, plus a wedge to serve
- 2 tbsp2 tbsp butter
- 2 tbsp2 tbsp olive oil
- 1/4 tsp1/4 tsp salt
- 1/4 tsp1/4 tsp black pepper
