I am not a big fan of cilantro, but this recipe calls for the perfect amount: not too pungent, with just the right amount of flavors. You can find most of the ingredients needed in the recipe in your own pantry. - Jen
Yield = 6 Cakes
2 lbs Salmon fillet (de-boned)
1 tsp Salt
1 tsp Cinnamon
1/2 tsp Ground Pepper
1/2 tsp Cayenne
1/4 tsp Nutmeg
2 cups Onion (finely chopped)
1/4 cup Olive oil
1 cup Breadcrumbs
3/4 cup Mayo
1/2 cup Cilantro (chopped)
1 cup Panko crumb
- Preheat oven to 400F
- Place Salmon fillets on a parchment lined baking sheet. Season salmon with salt and pepper. Rub it with a little vegetable oil as well. Bake in the oven for 14-15 mins.
- Remove salmon from the oven and allow to cool slightly.
- Once it is cool enough to handle, flake the salmon into a bowl and set aside.
- Combine the spices in a small bowl and set aside.
- Heat 1/4 cup of olive oil in a skillet over medium heat. Add the finely chopped onion, and cook them until they are softened (about 6-8 mins). Season the onions with salt, pepper and the spice mixture (saute the onions for 1 minute more). Allow the onions to cool, then add them to the bowl of flaked salmon.
- Add the breadcrumbs, mayonnaise and chopped cilantro. Mix gently to blend all ingredients.
- Form the mixture into 6 round cakes. Coat each cake with the panko crumb and set aside.
- Heat another 1/4 cup of olive oil and 1/4 cup butter in a large frying pan over medium heat. Pan fry salmon cakes for 5-6 mins a side. You want the cakes to be golden on each side and cooked through.
I like to serve these cakes with a mango fruit chutney, such as Patak’s Indian Mango chutney which can be found at most grocery stores.