Salmon Cakes by Melt® Buttery Spread

Directions

1. Combine 4 cups water, wine, 2 tbsp. Old Bay, and 1 tbsp. salt in a 10" skillet. Bring to a boil over high heat.
2. Add salmon skin side down, turn off the heat, cover, and let salmon cook gently in the hot liquid for 10 minutes.
3. Using a metal spatula, transfer salmon to a plate skin side up and let cool. (The salmon should still be rare in the middle.)
4. Peel off and discard salmon skin. Break salmon into small pieces and places pieces in a large bowl.
5. Add the remaining Old Bay and salt along with the bread crumbs, Melt®, scallions, onions, eggs, and lemon juice. Stir ingredients until just combined and refrigerate for 1/2 hour.
6. Spoon some of the salmon mixture into a 1/3-cup measuring cup and gently pack it with your hands. Unmold and press gently with your hand to form a 2"-wide patty; transfer patty to a parchment paper-lined baking sheet. Repeat to make 12 patties. Refrigerate patties for at least 1 hour or overnight.
7. Add oil to a 12" cast-iron skillet until it reaches a depth of 1/2". Heat over medium-high heat until oil registers 325 degrees on a deep-fry thermometer. Using a metal spatula, gently transfer half of the patties to skillet and cook, flipping once with the spatula, until golden brown, about 5 minutes.
8. Transfer cakes to a paper towel-lined plate and repeat with remaining patties.

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Reviews (6)

Your Rating:

9

lizzy

Aug. 17, 2012

"My husband's comment when tasting"these are nice you should make these again" really about sums up my opinion too. Easy to make although I used sage and onion stuffing mix instead of the bread crumbs...." See more I will make these again, nice with a salad for a light summer meal."

4

NAUTICOLE

Aug. 8, 2012

"This is a very good basic recipe. I used some leftover baked salmon, mayonnaise instead of the buttery spread and panko instead of bread crumbs, but followed the rest of the recipe. My husband and I..." See more both thought it was very good and he ask that I make it again soon."

4

Akesha

Jun. 13, 2012

"I did not use the wine in the poaching process, but I did add Dijon Mustard to the mixture before frying. I also used a mixture of panko and bread crumbs, I forgot that panko browns faster. I would n..." See moreot suggest using Panko. Very good recipe!!!! I made home remoulade sauce mentioned in Salmon Croquttes video. YUM!!!"