Panfried Salmon Cakes
These Classic Panfried Fish Patties Are A Southern Favorite. It’s Important To Dice Both The Salmon And The Bread Quite Small So The Cakes Can Stay Together After You Form Them. These Are Perfect With Just A Squeeze Of Fresh Lemon Juice Over The Top, But If You Like Tartar Sauce, Use That Too.
Ingredients
- 1 ½ Pounds Frozen Wild-Caught Alaskan Salmon Fillets
- 2 Slices Hearty White Bread Finely Diced
- ¼ Cup Mayonnaise
- 2 Medium Green Onions Trimmed And Finely Diced
- 1 Tablespoon Lemon Juice
- 1 ½ Teaspoons Kosher Salt
- 1 Teaspoon Dried Parsley
- ½ Cup All-Purpose Flour
- 2 Large Eggs Beaten
- 2 Tablespoons Water
- 1 Cup Panko Bread Crumbs
- ½ Cup Freshly Grated Parmesan Cheese
- ½ Teaspoon Garlic Powder
- â…“ Cup Vegetable Oil
Instructions
- Remove Salmon From Packaging.
- Place In A 9″ × 13″ Baking Pan And Under Cold Running Water For 15 Minutes.
- (Fish Will Still Be Slightly Frozen.
- ) Pat Fish Dry With Paper Towels, Remove Skin, And Dice Into Small Pieces.
- While Fish Is Thawing, In A Medium Bowl, Combine Bread, Mayonnaise, Onions, Lemon Juice, Salt, And Parsley.
- Add Diced Salmon To This Mixture And Use Your Hands To Combine Well.
- Make Eight Equal Patties, About ½” Thick.
- Place Flour In A Small Bowl.
- In A Separate Small Bowl, Combine Eggs With Water.
- In A Third Small Bowl, Combine Bread Crumbs, Parmesan, And Garlic.
- Dredge Each Salmon Patty First In The Flour, Then The Egg Mixture, And Finally The Bread Crumb Mixture, Pressing Breading Onto All Sides.
- Set On A Clean Plate.
- Heat Oil In A Large Skillet Over Medium-High Heat.
- When Hot, Add Four Of The Patties And Cook Until Browned, About 3 Minutes.
- Flip And Cook For Another 3 Minutes.
- Repeat With Remaining Patties.
- Serve Immediately.
Nutrition values
Calories: 390 kcal