If you love classic crab cakes, try this family friendly twist. Start with whole salmon fillets, bake, then gently flake them into a mayo, caper, parsley, and panko bread crumb mixture. This process makes for tender cakes that still have recognizable pieces of delicate salmon. Make sure you let the cakes rest in the refrigerator for about 30 minutes before you cook them; this ensures the cakes bind so they don’t crumble while cooking. Serve over a crunchy salad and take this one to the porch with a glass of crisp white wine.
1½ pounds skin-on salmon
½ teaspoon kosher salt
½ teaspoon black pepper
1 cup mayonnaise
⅓ cup capers, drained and chopped
⅓ cup chopped parsley
1 cup panko bread crumbs, divided
2 tablespoons olive oil
1 medium romaine heart, chopped
1 cup halved grape tomatoes
½ cup chopped English cucumber (from 1 medium cucumber)
Sat fat 9g
How to Make It
Preheat oven to 425 F. Place salmon skin side down on a rimmed baking sheet, season with salt and pepper, and bake until opaque, 8 to 10 minutes; let cool 10 minutes. Break salmon into large pieces, discarding skin, and transfer to a medium bowl.
Stir together mayonnaise, capers, and parsley in a small bowl. Add ¾ cup of the panko and ½ cup of the caper mayonnaise to salmon and stir gently to blend, keeping larger pieces of salmon intact. Shape mixture into 4 4-inch patties. Press remaining ¼￼ cup panko evenly on tops and bottoms of patties.
Heat oil in a large nonstick skillet over medium-high. Cook patties until golden brown, 3 to 4 minutes per side. Serve over romaine with tomatoes and cucumber, with remaining caper mayonnaise on the side.
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