Pan-Fried Fresh Salmon Cakes

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Appears in Cook's Illustrated January/February 2000

How do you get a delicate yet toothsome texture and a soft but clear salmon flavor? It's all in how you handle the fish and the binders.

SERVES Makes 8 cakes (Each 2 1/2- by 3/4-inches)

TIME 50 minutes

Pan-Fried Fresh Salmon Cakes

WHY THIS RECIPE WORKS

For a salmon cake recipe that would produce crisp, browned, bright-flavored cakes, we chopped fresh fillets by hand, used a bit of mayonnaise as a binder and fresh bread crumbs for texture, and flavored the cakes with a simple combination o...

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