Zesty lemon salmon cakes
If you have approximately 1 hour and 40 minutes to spend in the kitchen, Zesty lemon salmon cakes might be a tremendous pescatarian recipe to try. For 88 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. One serving contains 99 calories, 8g of protein, and 5g of fat. This recipe serves 15. If you have salmon filet, juice of lemon, fresh thyme, and a few other ingredients on hand, you can make it. 3687 people were glad they tried this recipe. Plenty of people really liked this hor d'oeuvre. It is brought to you by Home Grown and Healthy. With a spoonacular score of 39%, this dish is not so spectacular. If you like this recipe, you might also like recipes such as Salmon Cakes with Lemon Rice, lemon caper salmon cakes, and Salmon Cakes with Lemon Yogurt Sauce.
Servings: 15
Preparation duration: 90 minutes
Cooking duration: 10 minutes
Ingredients:
3 tablespoon butter, melted
2 eggs, beaten
2 tablespoons fresh minced thyme
1 tablespoon ground red pepper (optional)
Juice of 1 lemon
1½ cups panko
1 1-lb. boneless salmon filet
1 tablespoon salt
a dash of salt and pepper
4 scallions, finely chopped
Equipment:
frying pan
bowl
measuring cup
Cooking instruction summary:
Melt one tablespoon butter in a hot skillet over medium-high heat. Sprinkle salmon with a dash of salt and pepper. Sear the salmon in the skillet (it’s not necessary to cook it all of the way through just yet). Remove from heat and allow to cool.Break salmon into small pieces and places pieces in a large bowl. Add the remaining ingredients and stir until combined. Refrigerate for at least 30 minutes.Using a ¼ cup measuring cup, portion out your salmon cakes and pack tightly. Refrigerate for an additional half hour.Heat oil in a pan. Add patties and cook until they turn golden brown, about five minutes on each side. Remove from heat and serve hot.
Step by step:
1. Melt one tablespoon butter in a hot skillet over medium-high heat. Sprinkle salmon with a dash of salt and pepper. Sear the salmon in the skillet (it’s not necessary to cook it all of the way through just yet).
2. Remove from heat and allow to cool.Break salmon into small pieces and places pieces in a large bowl.
3. Add the remaining ingredients and stir until combined. Refrigerate for at least 30 minutes.Using a ¼ cup measuring cup, portion out your salmon cakes and pack tightly. Refrigerate for an additional half hour.
4. Heat oil in a pan.
5. Add patties and cook until they turn golden brown, about five minutes on each side.
6. Remove from heat and serve hot.
Nutrition Information:
covered percent of daily need
