Salmon Cakes

Ingredients

• 567 gSalmon
• 55 gPanko
• 6 gSalt
• 2 gPepper
• 30 mlLemon juice
• 1 tbspLemon zest
• 237 mlOlive oil
• 27 gButter

Instructions

1. 1

   Preparation

   • Cut the salmon into coarse cubes if not already cut.
   • If available, run salmon through a medium meat grinder. Alternatively finely chop the salmon or ask your butcher to grind it.
   • Preheat oven to 177°C (350°F).
2. 2

   Mix and shape

   • Combine ground salmon with 15 g panko, 1 tsp salt, 1 tsp freshly ground black pepper, lemon juice and lemon zest.
   • Form into 4 patties, about 3 cm thick.
3. 3

   Par-bake

   • Place patties on a greased baking sheet.
   • Insert a probe thermometer into one patty. Bake at 177°C (350°F) until internal temperature reaches about 54°C (130°F).
4. 4

   Fry

   • Heat olive oil in a cast-iron skillet to about 191°C (375°F).
   • Dredge the par-cooked patties in the remaining panko (≈40 g) and immediately transfer to the hot oil.
   • Cook until golden brown on both sides, then drain on paper towels.
5. 5

   Serve

   • Serve immediately with melted butter and lemon wedges.
   • Garnish with chopped parsley if desired.