Pan-Fried Fresh Salmon Cakes

Name: Pan-Fried Fresh Salmon Cakes
Yield: Makes 8 cakes (Each 2 1/2- by 3/4-inches)
Ingredients: 1 1/4 pounds, salmon fillet; 1 slice, white sandwich bread, such as Pepperidge Farm, crusts removed and white part chopped very fine (about 5 tablespoons); 2 tablespoons, mayonnaise; 1/4 cup, grated onion; 2 tablespoons, chopped fresh parsley leaves; 3/4 teaspoon, table salt; 1 1/2 tablespoons, lemon juice from 1 lemon; 1/2 cup, unbleached all-purpose flour; 2 , large eggs, lightly beaten; 1/2 cup, vegetable oil, plus 1 1/2 teaspoons vegetable oil; 3/4 cup, fine, unflavored dried bread crumbs, preferably panko

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Appears in Cook's Illustrated January/February 2000

Main Courses

Fish & Seafood

Weeknight

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.

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

TIME50 minutes

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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