Salmon cakes: A reminder of Mom

Chicago TribuneApril 1, 2014 


Cook salmon cakes in batches until they’re crisp outside.


Salmon cakes always make me think of Mom.

Their core component – cooked salmon – appeals to her enduring campaign to repurpose leftovers. Their supplemental components – lemon, dill and red onion – appeal to my enduring campaign for spring. After I pat some together, I wish Mom were on hand to share.

Salmon Cakes

1/4 cup mayonnaise

1/4 cup finely chopped fresh dill

1/4 cup finely chopped red onion

Finely grated zest of 1 lemon

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 3/4 pounds cooked salmon, skin, bones and gray strip of flesh discarded

1 1/4 cups fresh bread crumbs

Mild oil, such as canola, for crisping

IN a large bowl mix mayonnaise, dill, onion, lemon zest, salt and pepper. Add salmon. Mix gently with a soft spatula.

PAT into 8 cakes, each about 3 inches across and 1 inch thick. Roll cakes in breadcrumbs. Set cakes on a baking sheet. Cover with plastic wrap and chill. Chilling is optional but makes the cakes easier to handle.

HEAT a thin film of oil in a heavy cast iron pan set over medium heat. Cook salmon cakes in batches until crisp outside and hot inside, about 2 to 3 minutes per side.

Yield: 8 cakes.

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