Salmon Cakes
Salmon cakes made from freshly ground wild salmon have a tender, almost silky interior that canned fish cannot match. The recipe bakes the patties gently until a probe reads 130°F, then finishes them in hot olive oil so the panko coating turns crisp and golden without drying the center. Lemon juice and zest keep the rich fish bright, and plain melted butter is all the sauce they need.
Instructions
Pass the salmon cubes through a meat grinder on a medium setting. If you have no grinder, ask your butcher to grind it, and ask that the machine be cleaned first.
Mix the ground salmon with ¼ cup of panko, the salt, pepper, lemon juice and lemon zest. Shape the mixture into 4 patties, each about 1¼ inch thick.
Push a probe thermometer into the center of one patty. Set the patties on a greased baking pan and bake at 350°F until the probe reads 130°F inside.
While the salmon bakes, heat the olive oil in a cast iron skillet to 375°F. When the cakes are partly cooked, press each one into more panko and lower it straight into the hot oil.
Fry until both sides are golden brown. Serve right away with melted butter for spooning or dipping.
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