I have a very good friend who gave me this recipe. I’ve made it many times and it is delicious – Thanks Jim! As always, my variations are at the bottom of the recipe (so give them a try).
1/2 lb skinless salmon, diced
1/2 cup Panko Crumbs
1/4 cup diced Celery
2 tblsp chopped Cilantro
2 tblsp diced Onion
1 Egg White
1 tsp Sriracha sauce (oh go on, you can handle more)
2 tsp lemon juice
½ tsp kosher salt
¼ tsp black pepper
1 tblsp vegetable oil
Process everything except the salmon and oil in a food processor until vegetables are minced – I like a bit of texture so don’t make it a paste
Combine salmon with vegetable mixture.
Use a 1/3 cup measure to form 4 cakes.
Lightly press into 1 inch thick patties.
Arrange on a parchment-lined baking sheet or plate, cover & chill for 30 minutes.
Preheat oven to 400f.
Heat oil in ovenproof pan over medium-high heat.
Add cakes and fry until browned, about 2 minutes per side.
Transfer pan to oven to cook salmon cakes through, 2-4 minutes
Serve on a toasted bun, between very soft pita, or on top of a tossed salad
Variations (all tried and tested)
Chop up 1 Jalapeno pepper (or other chili of your choice) and add to the mixture or,
Add 2 – 3 large shrimp, same dice as the salmon or
Add 1 tablespoon hot mustard to the mixture or
Add 3/4 tsp Madras Hot Curry Powder to the mixture