Oh my gosh… these are ah-mazing. If you like salmon, you’ll love these! Plus they freeze well and reheat beautifully!
1 lb salmon filets
11⁄2 cups panko bread crumbs
1⁄2 cup mayonnaise
2 scallions, white and light green parts only, thinly sliced, or 1⁄2 teaspoon onion powder
1 large egg
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
3⁄4 cup canola oil
Cook the salmon (quick aside… in the 3 times I’ve written “salmon” so far in this recipe, I’ve written “salon”. Silliness) by wrapping it in foil and baking at 350* for about 25 minutes (or until the fish flakes easily with a fork). When it’s done, open the foil bag and let it cool for a few minutes (trust me. Your fingerprints will thank you for it.) Flake the fish like you would when you make tuna salad.
Mix together the salmon, 1 cup of the crumbs, the mayonnaise, scallions or onion powder, the egg, salt, and pepper in a large bowl.
Form the mixture into cakes that are about 1″ thick. Place the remaining 1⁄2 cup of panko in a shallow dish and press the cakes into the bread crumbs until all sides are evenly coated.
Heat 1⁄2 cup of oil in a large skillet over medium-high heat. Once the oil is shimmering, fry the salmon cakes in 2 batches until golden brown on both sides, 8 to 10 minutes per batch, adding the remaining 1⁄4 cup of oil to fry the second batch if necessary. Place the salmon cakes on a paper towel–lined plate to drain, and serve hot.
I like to serve it with my own little tarter sauce, made of mayo, lemon juice, and whatever kind of spice tickles my fancy for the day (how’s that for precise directions?).
If you make these, I’d love to hear if you loved them as much as we do.