Salmon Cakes

(from Lucianolinda’s recipe box)

Source: Chicago Tribune-Leah Eskin

Categories: Fish- main dish- salmon

Ingredients

  • 1/4 cup mayonnaise
  • 1/4 cup finely chopped fresh dill
  • 1/4 cup finely chopped red onion
  • Finely grated zest of 1 lemon
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1 3/4 lb. cooked salmon, skin, bones and gray strip of flesh discarded
  • 1 1/4 cups fresh bread crumbs
  • Mild oil, such as canola, for crisping

Directions

  1. In a large bowl, mix mayo, dill, onion, zest, salt and pepper. Add salmon. Mix gently.
  2. Pat into 8 cakes, each about 3 inches across and 1 inch thick. Roll cakes in bread crumbs. Set cakes on a baking sheet. Cover with plastic wrap and chill.
  3. Heat a thin film of oil in a heavy cast iron pan set over medium heat. Cook salmon cakes in batches until crisp outside and hot inside, 2 to 3 minutes per side.

  4. makes 8 cakes.

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