Updated March 8, 2017
lb fresh salmon, skin removed
red bell pepper, diced
tablespoon fresh dill, minced
teaspoon ground coriander
teaspoon cayenne powder (or up to 1 teaspoon, to taste)
cups panko breadcrumbs (plus more if needed)
cup vegetable oil, for frying
tablespoons chopped chives
Dice salmon fillet into small chunks. Add diced salmon to a bowl along with chopped scallions, red pepper, garlic, dill, egg, olive oil, lemon juice, coriander, cayenne, and a pinch of salt and pepper. Stir to combine.
Add in Panko bread crumbs 1/2 cup at a time until the mixture holds its shape. Try not to add to many bread crumbs and don't overmix the mixture. Try to keep it nice and light.
Form 8 even patties out of mixture.
Heat frying oil in a large skillet over medium high heat. Once hot, fry patties for about 3 minutes on each side until they are nicely browned. Don't overcook them or they'll get dry.
Once patties are done cooking, transfer to a paper towel-lined plate to drain for a few minutes.
Meanwhile, combine yogurt, lemon juice, chives and a pinch of salt in a small bowl to form a sauce. Top salmon cakes with sauce right before serving. These are best when enjoyed right away, but leftovers (without sauce) can be reheated in a 350°F oven for 10 minutes.
More About This Recipe
- I recently moved to Colorado from Washington, D.C., and I’ve have been missing some of the really fresh seafood that's available on the East Coast. Fresh crabs are something that I hugely miss (especially ones from the Maryland area).Crab cakes were always my favorite, and while you can make them with canned crab, they just don't have the intense flavor of ones made with fresh picked crab.In an attempt to be resourceful, I thought I'd try out a similar appetizer that uses something I have readily available in my area: fresh salmon!There are a lot of recipes for salmon cakes out there that involve canned salmon, and you can definitely use that for this recipe if you want. You'll need about a pound of fresh salmon for this recipe, or one large can of salmon. You just can't beat the fresh stuff in my opinion, though.If you've never prepared salmon before, make sure to take out the pin bones from the meat. If you're lucky, your butcher or grocery store will have dont this for you, but if you have to do it yourself, just run your fingers down the middle of the fillets and you'll feel some bones pricking up. Use a pair of tweezers to pluck them out. Then take a nice sharp knife and carefully cut the skin off the fillets and chop the salmon it into small cubes.Then mix all the ingredients together and add your bread crumbs. You'll want to let this mixture sit for a few minutes so the bread crumbs can absorb some of the liquid and everything can firm up a bit. Then form the salmon mixture into 8 evenly sized patties.
- At this point in the recipe, there's an optional step that I never pass up: making fresh salmon chips with the salmon skin that you sliced off! Just take the skin and chop it into medium-sized strips. Then heat up the oil that you'll need anyway to fry the salmon patties. Once it's hot, add the skin (scales facing up up) to the hot oil. Cook it for about 4 minutes per side until the pieces are crispy and browned. Then use that hot oil and continue cooking your salmon cakes as directed.You might think this is totally weird, but trust me, crispy salmon skin is one of the best treats. If I had a restaurant, I'd serve these as an appetizer!But back to the main meal! These are best served nice and hot. If for some reason you have leftovers, you can reheat them in an oven at 350°F and they are still great.Salmon isn't cheap, but the flavors are worth the extra cost in my opinion. Like I said though, you can definitely use canned salmon without a problem.