Ingredients
- salmon, wild; skinless fillet; cut into 2-inch cubes1 1/4 lb
- breadcrumbs, panko
- salt1 tsp
- black pepper, freshly ground1 tsp
- lemon, juiced1
- lemon zest, grated1 tbsp
- olive oil8 oz
- butter, melted
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Run salmon through a meat grinder on medium setting. If you don't have a grinder, ask your butcher to do so, but ask for it to be clean before they do.
Combine ground salmon, ¼ cup breadcrumbs, salt, pepper, lemon juice, and lemon zest. Form into 4 patties, each about 1¼ inch thick.
Insert a probe thermometer into one of the cakes. Place on a greased baking pan and bake at 350°F until internal temperature reaches 130°F.
While the salmon cooks, heat olive oil in a cast iron skillet to 375°F. Once salmon is parcooked, dredge into more breadcrumbs then immediately transfer to oil. Cook until golden brown on both sides.
Serve immediately with melted butter.