Seattle Salmon Cakes

Directions Print

1. Prepare mis en place: Zest lemon, then juice. Mince Chives, Dill and Parsley. Small Dice thawed salmon.
2. Place Salmon, Panko, Egg, Cream, Mayonnaise, Lemon Zest, and 1.5 tsp Fresh Lemon Juice in a food processor then pulse 3-5 times, just to mince salmon and mix. Remove mixture to a mixing bowl.
3. To the salmon mixture measure and add the minced herbs, salt, dry mustard, white and black peppers. Gently fold together to mix into the minced salmon mixture. Take a Tablespoon of the finished mix and cook it to test the flavor.

   Adjust seasoning as needed.

4. Portion the mixture into 2.67 oz patties, shaping them into 1/2 " tall patties. Place single layer on a sheet pan cover, and store chilled until needed at service.
5. To Prepare at service:
   Place small amount of olive oil onto aheated grill and place the cakes onto the oil. Cook for about 2 minutes per side to cook through and reach an internal temperature of 145 degrees, about 4 minutes total cooming time.

   If no grill is available use a preheated 10" non-stick saute pan or cast iron instead.

6. Serve as an appetizer or complete with sides for an entree!