Ingredients
The following ingredients have 4 Servings
- 2 lbs salmon (skinned and cut into 4" pieces (2- 14.75 oz canned salmon can be substituted))
- 1/4 cup dry vermouth (white wine or lemon juice)
- 2 bay leaves
- salt (to taste)
- 2 tsp olive oil
- 1 cup panko or homemade breadcrumbs
- 1 Tbsp dried parsley
- 1/4 cup red onion (finely diced)
- 2 eggs (beaten)
- 1/4 cup panko or homemade breadcrumbs
- 1 tsp dill (dried)
- 1 tsp paprika
- 1 tsp lemon zest
- 1 tsp salt
- pepper (to taste)
Instruction
- Preheat the oven to 325 degrees. Coat a baking sheet with non-stick spray and set aside.
- Begin by poaching the salmon. (If you are using canned salmon, you may skip this step.) Place salmon in a sauté pan and just cover with water. Add dry vermouth, bay leaves, and just enough salt to season the water. Bring the water to a simmer over medium heat and immediately reduce heat to low and poach salmon for approximately 8 minutes. You want it to be a little pink in the middle, as it will continue to cook in the oven. Remove salmon and discard liquid.
- Place the poached or canned salmon into a large mixing bowl and break it into large flakes with a fork. Set aside.
- In a small skillet, toast 1 cup of panko over medium heat until light brown in color. Transfer the toasted breadcrumbs from the skillet to a plate and add chopped parsley. Stir to combine and set aside.
- Add the onion, beaten egg, panko, dill, paprika, salt and pepper to a small bowl and stir to combine. Once this mixture is combined, pour it over the salmon and gently fold it in, taking care not to break up the chunks too much. If the mixture is not holding together well enough to form patties, add one more beaten egg.
- Use a heaping ⅓ measuring cup to divide the mixture into 8 portions. Gently press each portion together to form 8 2½" patties. Coat each salmon cake in the toasted panko crumbs and place on prepared baking sheet.
- Bake for 15–20 minutes or until cooked all the way through. Serve warm with a wedge of lemon or tartar sauce. Enjoy!
