Main · Off the grill

Atlantic Salmon Cakes

Name: Atlantic Salmon Cakes
Ingredients: 2 lb Atlantic Salmon, skinless and boneless, cut into 1-inch pieces; 1 cup grated Parmesan-Romano blend; 1 cup panko breadcrumbs; 3 large eggs, beaten; 1/2 cup finely diced yellow onion; 4 garlic cloves, minced; 4 tbsp chopped fresh parsley; 1 1/2 tbsp Dijon mustard; 1 lemon, zested and juiced; 1 tsp kosher salt; 3/4 tsp black pepper; 3/4 tsp smoked paprika; 2 tbsp avocado or olive oil, for the flat-top; Mayo-based sauce or tartar sauce, for serving

Fresh salmon with Parmesan-Romano, Dijon and lemon, seared on the flat-top.

Main
Off the grill
375°F flat-top
Makes about 12 · Chill 45–60 min

Gus' Family Recipe

Ingredients

2 lb Atlantic Salmon, skinless and boneless, cut into 1-inch pieces
1 cup grated Parmesan-Romano blend
1 cup panko breadcrumbs
3 large eggs, beaten
1/2 cup finely diced yellow onion
4 garlic cloves, minced
4 tbsp chopped fresh parsley
1 1/2 tbsp Dijon mustard
1 lemon, zested and juiced
1 tsp kosher salt
3/4 tsp black pepper
3/4 tsp smoked paprika
2 tbsp avocado or olive oil, for the flat-top
Mayo-based sauce or tartar sauce, for serving

Steps

Cut the salmon into 1-inch pieces.
Pulse in a food processor into small, even chunks. Stop as soon as the pieces are evenly sized, before it turns to paste. Transfer to a large bowl.
Mix: add the cheese, panko, eggs, onion, garlic, parsley, Dijon, lemon zest and juice, salt, pepper and paprika. Fold by hand until just combined. If it's too wet to hold a shape, add panko a tablespoon at a time.
Form and chill: shape into patties about 3/4 inch thick. Chill on a sheet pan for 45 to 60 minutes so they firm up and hold together on the flat-top.
Preheat: set the Searwood to 375°F with the flat-top on. Let the flat-top come fully up to temperature, then spread the oil across it.
First side: lay the patties down and leave them alone until they have good golden-brown color and release cleanly.
Flip and finish: flip once and cook until the center reads 150 to 155°F.
Serve topped with a mayo-based sauce or tartar.

Cook's Notes

I buy farmed Atlantic or Icelandic salmon from Metropolitan Market and pull all the bones before cooking.
On doneness: 145°F is the standard done temperature for salmon. Because these have raw egg in the mix, the general food-safety guideline for egg dishes is 160°F. Pulling them at 150 to 155°F is a good middle ground: safely cooked through, still moist, and they'll climb a few degrees as they rest.
A batch makes plenty, and leftovers keep well.