Ingredients

The following ingredients have 4 Servings
  • 1 lbs. Cedar Bay Sugar & Spice Cedar Planked Salmon
  • 4 tbsp. panko bread crumbs
  • 1 egg
  • 4 tbsp. mayonnaise
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 tsp. coconut sugar
  • 1/8 tsp. chili powder
  • 2 tbsp. unsalted butter
  • 2 tbsp. preserved lemons
  • 2 tbsp. pine nuts (toasted)
  • 1 cup fresh parsley
  • 1/2 cup fresh basil
  • 1 tsp. crushed red pepper
  • 1/8 tsp. black pepper
  • 3 cloves garlic
  • 1 tbsp. coconut sugar
  • 1/2 cup olive oil
  • 1/2 cup cream
  • 1/4 cup Parmesan cheese

Instruction

  • Thaw the salmon in the fridge overnight if not already thawed. Heat the grill (or the oven) to 425 degrees and cook the salmon right on the cedar plank for 15 minutes.
  • Remove from heat and cut into 1" chunks.
  • Place the salmon, mayonnaise, panko bread crumbs, egg, salt, pepper, coconut sugar and chili powder in a bowl and mix to combine.
  • Form the mixture into 8-10 balls and place on a parchment paper lined baking sheet. Place the salmon balls in the fridge for 20 minutes to allow them to form up. This will keep them from falling apart when cooking.
  • Heat the butter in a skillet over medium heat. Place the chilled salmon cakes in the skillet and cook for 3-5 minutes, or until golden brown. Use the spatula to lightly press each cake down and flip over.
  • Cook another 3-5 minutes on the other side until golden brown. Remove and serve drizzled with the creamy lemon pesto.