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Quick & Easy: Salmon cakes crisp on outside


¼ cup mayonnaise

¼ cup finely chopped fresh dill

¼ cup finely chopped red onion

Finely grated zest of 1 lemon

1 tsp. salt

½ tsp. freshly ground black pepper

1¾ lbs. cooked salmon, skin, bones and gray strip of flesh discarded

1¼ cups fresh bread crumbs

Mild oil, such as canola, for crisping

In a large bowl mix mayo, dill, onion, zest, salt and pepper. Add salmon. Mix gently with a soft spatula.

Pat into 8 cakes, each about 3 inches across and 1 inch thick. Roll cakes in bread crumbs. Set cakes on a baking sheet. Cover with plastic wrap and chill. Chilling is optional, but makes the cakes easier to handle.

Heat a thin film of oil in a heavy cast iron pan set over medium heat. Cook salmon cakes in batches until crisp outside and hot inside, about 2 to 3 minutes per side.

Makes 8 cakes.

— Leah Eskin

Chicago Tribune


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