Fresh Salmon Cakes
Photo before baking, because it was dark when I baked them and the lighting wasn’t good.
I baked in an oven at 425 degrees for 10 minutes, two filets of fresh Atlantic salmon. They were maybe a pound or so. On a roasting pan with a little olive oil drizzled on the bottom, I placed the salmon, which I seasoned with salt, pepper, garlic powder and cayenne pepper topped with a couple pats of butter.
After ten minutes I turned the oven off but kept the salmon in the oven for another ten minutes. I pulled the salmon and let it rest until a bit cooled. Then I flaked it into a large bowl to which I added.
1 cup of panko crumbs. Gently toss the crumbs over the fish.
Mix one egg with 1/4 cup mayo, 1 tbs, Worcestershire sauce, 1 tbs Dijon mustard, 1 tbs of sriracha – which you can use more or less. You can also use more mayo if you like your cakes creamy.
Mix the above well, then gently toss with fish, coating it well. Refrigerate until cool. Then form the cakes and place them on a parchment paper-covered baking sheet. I use a 1/3 cup measure for continuity.
Bake in a 400-degree oven for about 10 minutes.
Or pan fry in vegetable oil with a touch of butter until golden.
I like to top mine with a drizzle of fresh melted garlic butter and a squeeze of fresh lemon.
In a pan melt, two tbs of butter add one clove of crushed garlic, sauté until the garlic is just golden. Drizzle over cake.