Salmon cakes recipe by Bridge Seafood
Salmon cakes are a great way to use spoon meat. When filleting fresh salmon, there is often a small amount of salmon flesh left on the skin. This meat is tender and extra flavorful, due to its fat content. You can salvage this beautiful meat by gently scraping it off the skin with a spoon, hence its name spoon meat. If you do not have spoon meat for your cakes, a fresh fillet of salmon can be minced and substituted.
Recipe by Chef Rachel & Chef Lexa, Bridge Seafood
- 1 pound salmon spoon meat, poached in vacubag or Ziploc to 125ºF
- ¼ cup onion, minced
- 2 tbsp finely chopped parsley leaves
- 2 tbsp lemon juice
- 2 tbsp mayonnaise
- 1 egg
- ¾ cup panko crumbs–4 tbsp set aside
- ½ tsp salt
- ¼ tsp white pepper
- Vegetable oil for sautéing
- To form cakes, mix salmon with egg, panko crumbs, mayonnaise, onion, parsley, and lemon juice, in a medium bowl. Scoop ¼ cup mixture at a time from bowl and form into 8 salmon cakes. Place in the freezer for about 15 minutes so moisture will evaporate.
- Gently dredge in remaining panko crumbs.
- Heat vegetable oil in a skillet over medium-high heat. Cook salmon cakes until golden brown, about 3 minutes; flip and continue for additional 3 minutes.
- We paired our cakes with a dill creme fraiche, pickled cucumbers, and red onions. These salmon cakes also pair beautifully with fresh greens and a mustard vinaigrette or completely on their own. Try turning them into sliders, using a brioche bun and remoulade sauce. These cakes freeze well and simply need to thaw overnight in the refrigerator before frying.
221 W Ship Creek Ave.
Anchorage, AK 99501
This recipe originally appeared in the July 2019 issue of Fish Alaska. Find more recipes here.