Salmon Cakes

Serves: Four | Prep: 25 min | Cook: 6 min

Ingredients:

Salmon Cakes:
1 cup Poached salmon, skinless and flaked
1/4 cup red bell pepper, finely chopped
5 scallions, thinly sliced
1 jalapeno pepper, minced
1 tsp lemon zest
1/2 lemon, juiced
1 tsp fresh parsley, finely chopped
1 tsp fresh dill, finely chopped
1/4 cup mayonnaise
1 egg, beaten
1/2 tsp salt
1/4 tsp pepper
1 1/4 cup panko breadcrumbs, divided
oil for frying

Directions:
Line a baking tray with baking paper. In a large bowl, combine the flaked salmon, red bell pepper, scallions, jalapeño, lemon zest, lemon juice, parsley, dill, mayonnaise, beaten egg, salt, pepper, and 1/4 cup of the panko breadcrumbs. Mix gently until everything is well combined.

Place the remaining 1 cup of panko breadcrumbs on a flat plate. Take about 1/4 cup of the salmon mixture and place it on top of the breadcrumbs. Gently shape the mixture into a patty, turning it carefully to completely coat both sides in breadcrumbs. Transfer the salmon cake to the prepared baking tray and repeat with the remaining mixture. Once all the cakes are shaped, refrigerate them for at least 10 minutes to help them firm up.

Add enough oil to a large skillet to come about 1/4 of the way up the sides. Heat the oil over medium-high heat. Once hot, carefully add the salmon cakes, working in batches if necessary so you don't overcrowd the pan. Fry for 3–5 minutes per side, or until golden brown and crisp. Transfer the cakes to a wire rack set over paper towels and let them rest for about 2 minutes before serving.

**The salmon cakes can be made well in advance and fried just before serving. They can also be fried earlier and kept warm in a low oven until ready to serve. Serve with Thousand Island dressing and freshly minced chives.

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