Fresh Salmon Cakes
Source: Firefighter Cooking with Keith Young!
Makes approximately 16 (4 ounce) cakes
Preparation Time: 20 minutes
Cooking Time: 30 Minutes
3 pounds skinless salmon fillets, diced into ¼ inch cubes
2 cups crumbled Ritz crackers
½ cup heavy cream
½ red onion, diced
2 cloves garlic, minced
3 tablespoons chopped fresh dill (or parsley or cilantro)
3 tablespoons Dijon mustard
1 teaspoon kosher salt
1 cup flour
½ to ¾ cup olive
2 lemons, each cut into 6 wedges, for garnish
1. Preheat the oven to 350 degrees
2. Place everything except the flour, oil and lemons in a large mixing bowl and
fold together with a spoon or spatula. Gently form the mixture into ¼ pound
“burgers.” The mixture will be very loose, and that’s the way it should be; you
just have to handle it carefully on a dish and flour both sides of the patties.
Next, put about 2 tablespoons olive oil in a large cast-iron skillet over
medium. The oil is hot enough when you add a smidgen of flour and it sizzles on
contact. Now add a few salmon cakes to the skillet, cooking them until they’re
golden brown, about 2 to 3 minutes per side. Continue adding oil as needed and
cooking the cakes in batches, setting them aside on a sheet pan as they’re done.
When you have completed frying the cakes, place the sheet pan in the preheated
oven for 5 to 7 minutes until they are warm all the way through. Garnish with
the lemon wedges. These can be served on a bun, on a bed of lettuce, or simply
on a plate with your favorite side dish.