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PAN-FRIED

Southwestern Salmon Cakes

Serves 4 · 40 minutes

Why this recipe works

Chopped salmon, not a puree and not canned fish, keeps juicy flakes inside the cake. A dry panko coat browns before the center overcooks, and a cold yogurt sauce carries the lime and herbs so the cakes themselves stay simple.

Substitutions

Ask the counter about another mild fish that chops cleanly, such as swai. Shrimp, chopped the same way, also works. Skip canned fish.

Ingredients

• 1 pound salmon, skinned and cut into coarse chunks
• 1 large egg
• 1/2 cup panko breadcrumbs, plus 1 cup for coating
• 2 green onions, minced
• 2 tablespoons chopped cilantro, plus 2 tablespoons for the sauce
• 1 small jalapeño, seeded and minced, divided
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 teaspoon lime zest
• 3/4 teaspoon kosher salt, plus a pinch for the sauce
• 1/2 cup plain yogurt
• 1 tablespoon lime juice
• 3 tablespoons neutral oil
• Lime wedges

Steps

1. Stir the yogurt, lime juice, 2 tablespoons cilantro, a little of the jalapeño, and a pinch of salt. Chill the sauce while you shape the cakes.
2. Chop the salmon by hand into pea-size pieces and leave a few larger flakes. A smooth paste turns bouncy in the pan.
3. Fold in the egg, 1/2 cup panko, green onions, the remaining cilantro and jalapeño, cumin, chili powder, lime zest, and 3/4 teaspoon salt. Chill 15 minutes.
4. Shape 8 cakes and press both sides into the remaining panko.
5. Heat the oil in a skillet over medium. Fry until the crust is deep gold, about 3 minutes per side. The center should look opaque and read about 145 F.
6. Serve with the yogurt sauce and lime wedges.

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