Crispy Salmon Cakes with Smoked Salmon, Capers, and Dill for Two
What's a nice fresh fillet doing mixed up in a fried cake? Three good reasons: a crispy exterior, a moist interior, and a super-simple cooking technique.
Gather Your Ingredients
TARTAR SAUCEKey Equipment
Before You Begin
If buying a skin-on salmon fillet, purchase 9 ounces of fish. This will yield 8 ounces of fish after skinning. When processing the salmon it is ok to have some pieces that are larger than ¼ inch. It is important to avoid overprocessing the fish.
Instructions
1.
FOR THE TARTAR SAUCE: Whisk all ingredients together in bowl and season with salt and pepper to taste; set aside.
2.
FOR THE SALMON CAKES: Pulse salmon in food processor until there is an even mix of finely minced and coarsely chopped pieces of salmon, about 2 pulses, scraping down sides of bowl as needed.
3.
Combine 2 tablespoons panko, dill, mayonnaise, shallot, lemon juice, mustard, ⅛ teaspoon salt, ¼ teaspoon pepper, and cayenne in bowl. Gently fold in smoked salmon, capers, and processed salmon until just combined.
4.
Spread remaining ½ cup panko in shallow dish. Scrape salmon mixture onto small baking sheet. Divide mixture into 4 equal portions and gently flatten each portion into 1-inch-thick patty. Carefully coat each cake with panko, then return to sheet.
5.
Line large plate with triple layer of paper towels. Heat oil in 10-inch skillet over medium-high heat until shimmering. Gently place salmon cakes in skillet and cook, without moving, until golden brown and crisp on both sides, 2 to 3 minutes per side. Drain cakes briefly on paper towel–lined plate. Serve with tartar sauce.
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