Flake Salt Lemon Flake Sea Salt Recipe Salmon Salt Summer Food

Salmon Cakes with Capers, Cayenne, and Lemon Flake Sea Salt

Name: Salmon Cakes with Capers, Cayenne, and Lemon Flake Sea Salt
Yield: 6
Ingredients: 1 lb fresh caught salmon filet, sprinkled with salt and pepper to taste; 3 tablespoons unsalted butter, separated into 1 tablespoon and 2 tablespoons; 2 eggs; 1/4 cup fresh cilantro, chopped; 1/4 cup red onion, chopped; 1/2 lemon, juiced; 2 garlic cloves, minced; 1 tablespoon capers; 1/2 teaspoon Lemon Flake Salt; 1/4 teaspoon cayenne pepper; 1/4 teaspoon ground cumin; 14 saltine crackers; 1/4 cup Panko bread crumbs or as needed; 1/4 cup fat free mayo mixed with 1 tablespoon hot sauce of your choice; 1/2 teaspoon Lemon Flake Salt

Jul 02, 2018by The Meadow Mississippi

Salmon Cakes with Capers, Cayenne, and Lemon Flake Sea Salt

The Meadow

Rated 4.0 stars by 1 users

Servings

6 to 8, as an appetizer

Ingredients

1 lb fresh caught salmon filet, sprinkled with salt and pepper to taste
3 tablespoons unsalted butter, separated into 1 tablespoon and 2 tablespoons
2 eggs
1/4 cup fresh cilantro, chopped
1/4 cup red onion, chopped
1/2 lemon, juiced
2 garlic cloves, minced
1 tablespoon capers
1/2 teaspoon Lemon Flake Salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
14 saltine crackers
1/4 cup Panko bread crumbs or as needed

Topping:

1/4 cup fat free mayo mixed with 1 tablespoon hot sauce of your choice
1/2 teaspoon Lemon Flake Salt

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Directions

In a medium skillet, heat 1 tablespoon of butter andminced garlic cloves to medium heat. After a few minutes, add in the salmon.Sprinkle salmon with salt and pepper to taste. Cook for about 5 minutes on eachside. Then use your spoon to break up the salmon piece into many pieces. Cookfor a few more minutes or until all the pieces are cooked. Place cooked salmonin a bowl, use a fork to break it up into smaller pieces and allow to cool toroom temperature (place in fridge to speed up the process if you're in a rush).
Stir salmon, eggs, lemon juice, capers, salt, groundcumin, onions, cilantro and cayenne pepper together in a bowl until wellcombined. Crush saltine crackers with your hands into the salmon mixture andmix well. Wrap the bowl with plastic wrap and refrigerate for at least 2 hours to overnight.
Dust a plate with half of the panko. Divide salmonmixture into 4 portions (cut into a 4 piece pie using your spatula). Shape into4 patties, and then place them onto the plate with panko crumbs. Sprinkle theother half of panko crumbs over the patties.
Melt 2 tablespoons butter in a large skillet overmedium heat. Cook patties in melted butter until cooked and heated through,about 5 minutes per side.
Recommend serving on a bed of fresh greens, avocado,topped with spicy mayo mixture and lemon flake salt.