Baked Salmon Cakes
I used Coho salmon fillets for this recipe (get them skinless if you can). I’m not a fan of frying things so I adapted the Salmon cakes recipe from Once Upon a Chef and baked them instead. It worked out just fine.
Ingredients
- ¼ cup mayo (I used Kewpie but any kind will do)
- Juice of one small lemon
- 1 teaspoon good Dijon mustard
- 1 teaspoon Old Bay seasoning
- salt and pepper to your taste
- 1¼ lb skinless, boneless fresh salmon, diced into 1/4″ pieces (you don’t want mush, keep some larger pieces for texture)
- ¼ cups Panko bread crumbs (plus 1 cup for coating)
- 2 green onions, thinly sliced (both white and green parts)
- 1 stalk of celery (including the leaves), finely diced
- Hand full of finely chopped fresh dill
Method
- Mix together ingredients except the 1 cup of Panko for coating and put in the fridge for at least 30 minutes (makes it easier to form the patties).
- Preheat oven to 400 F.
- Season 1 cup of Panko (I used the seasonings I use to roast veggies) and put on a plate.
- With wet hands (makes it easier to shape patties), scoop up a handful of the salmon mixture and form into a patty about 1/2″ thick.
- Coat both sides of the patty with the seasoned Panko. Easiest think to do is put the patty on the plate, heap Panko on top and gently press it into the patty.
- Put coated patties as you finish them onto a cookie sheet lined with be baker’s parchment.
- Bake for 15 minutes. Gently flip and bake for another 5 minutes.
- Serve with rice and a side salad and whatever sauce you like. Here I just mixed 2 Tbsp of yoghurt with 1 Tbsp mayonnaise and a shot of Sriracha sauce.
Serves 4