Recipe courtesy of Melissa d'Arabian

Salmon Cakes

Name: Salmon Cakes
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 2 strips bacon, cooked until crispy, crumbled, bacon fat reserved; 1/4 cup chopped onion; 1 egg; 1/2 cup mayonnaise; 2 teaspoons Dijon mustard; 1/2 teaspoon sugar; 1/2 lemon, zested; 1 (14-ounce) can wild salmon, checked for large bones; 1 baked or boiled russet potato, peeled, and fluffed with a fork; 1/4 cup bread crumbs; 2 tablespoons grated Parmesan; Freshly ground black pepper; 1/2 cup vegetable oil

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Level: Easy
Total: 35 min

Prep: 20 min
Cook: 15 min

Yield: 4 servings

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Ingredients

2 strips bacon, cooked until crispy, crumbled, bacon fat reserved

1/4 cup chopped onion

1 egg

1/2 cup mayonnaise

2 teaspoons Dijon mustard

1/2 teaspoon sugar

1/2 lemon, zested

1 (14-ounce) can wild salmon, checked for large bones

1 baked or boiled russet potato, peeled, and fluffed with a fork

1/4 cup bread crumbs

2 tablespoons grated Parmesan

Freshly ground black pepper

1/2 cup vegetable oil

Directions

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Watch how to make this recipe.

Heat 1 tablespoon of the reserved bacon fat in a small saute pan over low heat. Add the onions and cook until translucent. Cool the onions for a bit.
Mix the bacon, onion, egg, mayonnaise, mustard, sugar, and lemon zest in a bowl. Add the salmon and potato, mixing gently after each addition. Form the mixture into 12 small patties. In a shallow dish, combine the bread crumbs, Parmesan, and pepper, to taste. Coat the patties in the bread crumb topping. Heat 1/4 cup of the oil in a large saute pan over medium heat, and cook the salmon cakes in batches until golden, about 3 to 4 minutes per side. Add more oil, as necessary. Arrange on a serving platter and serve.