Ingredients:

  • 1 can (14.75 oz / 418g) canned salmon, drained well
  • 1 large egg, beaten
  • 1/2 cup (30g) panko breadcrumbs
  • 2 tbsp (30ml) mayonnaise
  • 1 tbsp (15g) Dijon mustard
  • 1 tbsp (15ml) fresh lemon juice
  • 2 stalks (15g) green onion, finely minced
  • 1 clove (3g) garlic, minced
  • 1 tsp (5g) Worcestershire sauce
  • 1/2 tsp (2g) Old Bay seasoning
  • 1/4 tsp (1.5g) black pepper
  • 1/4 tsp (1.5g) salt
  • 2 tbsp (30ml) neutral oil
  • 1 tbsp (15g) unsalted butter

Instructions:

  1. Prep the salmon. Drain the canned salmon thoroughly and flake it into a large bowl using a fork. Note: Removing all brine prevents a mushy texture.
  2. Combine binders. Add the beaten egg, 1/2 cup panko, 2 tbsp mayonnaise, 1 tbsp Dijon mustard, 1 tbsp lemon juice, minced green onion, garlic, 1 tsp Worcestershire sauce, 1/2 tsp Old Bay, 1/4 tsp black pepper, and 1/4 tsp salt.
  3. Mix gently. Stir with a spatula until just combined. Stop as soon as the ingredients are incorporated to avoid overworking the mixture.
  4. Shape the patties. Divide the mix into 8 equal portions. Shape them into cakes about 1 inch thick, pressing the tops and bottoms firmly. Note: Firm pressure helps them stay together in the pan.
  5. Heat the pan. Place 2 tbsp neutral oil and 1 tbsp unsalted butter in the skillet over medium high heat. Wait until the butter foams and sizzles.
  6. Sear the first side. Carefully place the patties in the pan. Fry for 4-5 minutes until a deep, mahogany colored crust forms.
  7. The Flip. Carefully flip each cake only once. Fry for another 4-5 minutes until the second side is equally golden and crisp.
  8. Rest and serve. Move the Pan Fried Salmon Cakes to a plate and let them sit for 2 minutes before serving.