Name: Crispy Salmon Cakes with Sweet and Tangy Tartar Sauce for Two
Total time: 35 min
Ingredients: ⅓ cup mayonnaise; 1 tablespoon sweet pickle relish; 1½ teaspoons capers , rinsed and minced; 1 teaspoon white wine vinegar; ¼ teaspoon Worcestershire sauce; Salt and pepper; 1 (10-ounce) skinless salmon fillets , cut into 1-inch pieces; 2 tablespoons plus ½ cup panko bread crumbs; 1 tablespoon minced fresh parsley; 1 tablespoon mayonnaise; 1 small shallots , minced; 2 teaspoons lemon juice; ½ teaspoon Dijon mustard; Salt and pepper; Pinch cayenne pepper; ⅓ cup vegetable oil

Why This Recipe Works

Individual cakes seemed like a great option, as one 10-ounce fillet yielded a perfectly sized batch of cakes for two. We wanted to use just a few choice ingredients and minimal binders to ensure that the salmon's robust flavor took center stage. Fresh salmon easily beat out canned, and we ditched the typical potato binder in favor of mayonnaise and bread crumbs. To chop the salmon, we quickly pulsed 1-inch pieces in the food processor. This gave us both larger chunks for a substantial texture and smaller pieces that helped the cakes hold together. A coating of ultracrisp panko bread crumbs provided a good crust. Dijon mustard, shallot, lemon juice, and parsley boosted the flavor of the cakes without overwhelming the flavor of the salmon, and a quick tartar sauce completed the dish.

Before You Begin

Be sure to use raw salmon here; do not substitute cooked salmon. Do not overprocess the salmon in step 2 or the cakes will have a pasty texture.

Instructions

for the tartar sauce

Whisk all ingredients together in bowl and season with salt and pepper to taste; set aside.

for the salmon cakes

Pulse salmon in food processor until there is an even mix of finely minced and coarsely chopped pieces of salmon, about 2 pulses, scraping down sides of bowl as needed.

Combine 2 tablespoons panko, parsley, mayonnaise, shallot, lemon juice, mustard, ½ teaspoon salt, ¼ teaspoon pepper, and cayenne in bowl. Gently fold in processed salmon until just combined.

Spread remaining ½ cup panko in shallow dish. Scrape salmon mixture onto small baking sheet. Divide mixture into 4 equal portions and gently flatten each portion into 1-inch-thick patty. Carefully coat each cake with panko, then return to sheet.

Line large plate with triple layer of paper towels. Heat oil in 10-inch skillet over medium-high heat until shimmering. Gently place salmon cakes in skillet and cook, without moving, until golden brown and crisp on both sides, 2 to 3 minutes per side. Drain cakes briefly on paper towel–lined plate. Serve with tartar sauce.