Panko Salmon Cakes

The panko breadcrumbs that coat these fish patties are the secret to this Panko Salmon Cakes recipe!

Preparing fish can be a little tricky. Too mushy, too fishy, or too bland and there you are feeling like you wasted your time and money. Fish provides us with valuable Omega 3’s so I try to prepare it for my family at least a couple of times a month. With this Panko Salmon Cakes recipe you’ll have a delicious meal that will definitely be a hit with the adults and kids in your family.

I’ve been using Panko bread crumbs more and more recently and really like how light they are. If you aren’t familiar with Panko, it’s pretty popular in Japanese cuisine. Panko breadcrumbs are also commonly used as a binder, as with this recipe. Instead of using eggs the breadcrumbs help hold the patties together.

You will also find that the Panko bread crumbs lend these salmon cakes just the right amount of crunch without overriding the flavor of the salmon.  While fresh salmon is recommended, you can easily substitute canned salmon to save money on this recipe.

Panko Salmon Cakes Recipe

Ingredients:

• 2 garlic cloves, minced
• 2 stalks celery
• ½ medium-size sweet onion
• 1 lb. salmon, skinned and deboned
• 1/3 cup Panko bread crumbs, plus an additional 2 cups
• 2 Tbsp. mayonnaise
• 1 Tbsp. yellow mustard
• ½ tsp. ground pepper
• 1 tsp. salt
• 1 tsp. white wine vinegar
• ¼ tsp. chili powder
• Olive oil
• 1 lemon

Instructions:

1. Heat 3 Tbsp. of olive oil in a sauté pan over medium heat.
2. Chop the celery and onion and add it to the sauté pan.
3. Add the minced garlic and sauté until the onion is translucent.
4. Transfer the onion mixture to a bowl and allow to cool.
5. Chop the salmon into small pieces.
6. Combine the salmon with the onion mixture, mayonnaise, yellow mustard, ground pepper, salt, white wine vinegar, and chili powder. Mix well.
7. Stir in 1/3 cup Panko breadcrumbs.                                                                                       
8. Cover the mixture and refrigerate for 1 hour.
9. Remove from refrigerator and form the mixture into 6 patties about ½ inch thick.
10. Pour your remaining bread crumbs onto a plate and lightly coat each side of the salmon cakes.                                                                     
11. Fry the patties over medium heat with 4 Tbsp. of oil for about 3 minutes on each side.
12. Serve with a lemon wedge and enjoy!

Panko Salmon Cakes

 

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Author: Emily

Serves: 6 salmon cakes

Ingredients

• • 2 garlic cloves, minced
• • 2 stalks celery
• • ½ medium-size sweet onion
• • 1 lb. salmon, skinned and deboned
• • ⅓ cup Panko bread crumbs, plus an additional 2 cups
• • 2 Tbsp. mayonnaise
• • 1 Tbsp. yellow mustard
• • ½ tsp. ground pepper
• • 1 tsp. salt
• • 1 tsp. white wine vinegar
• • ¼ tsp. chili powder
• • Olive oil
• • 1 lemon

Directions

1. Heat 3 Tbsp. of olive oil in a sauté pan over medium heat.
2. Chop the celery and onion and add it to the sauté pan.
3. Add the minced garlic and sauté until the onion is translucent.
4. Transfer the onion mixture to a bowl and allow to cool.
5. Chop the salmon into small pieces.
6. Combine the salmon with the onion mixture, mayonnaise, yellow mustard, ground pepper, salt, white wine vinegar, and chili powder. Mix well.
7. Stir in ⅓ cup Panko breadcrumbs.
8. Cover the mixture and refrigerate for 1 hour.
9. Remove from refrigerator and form the mixture into 6 patties about ½ inch thick.
10. Pour your remaining bread crumbs onto a plate and lightly coat each side of the salmon cakes.
11. Fry the patties over medium heat with 4 Tbsp. of oil for about 3 minutes on each side.
12. Serve with a lemon wedge and enjoy!

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