Delicious salmon cakes seasoned with Old Bay are gently pan fried until golden brown.
- ½ cup white wine
- 3 tablespoons Old Bay seasoning, divided
- 1 tablespoon kosher salt
- 1 (1 pound) boneless salmon fillet
- 1 teaspoon kosher salt
- 1 ½ cups dried bread crumbs
- 3 tablespoons Melt® Organic Buttery Spread
- 4 scallions, finely chopped
- 1 small yellow onion, finely chopped
- 2 eggs, beaten
- Juice of 1 lemon
- Canola oil for frying
- 1 Combine 4 cups water, wine, 2 tbsp. Old Bay, and 1 tbsp. salt in a 10" skillet. Bring to a boil over high heat.
- 2 Add salmon skin side down, turn off the heat, cover, and let salmon cook gently in the hot liquid for 10 minutes.
- 3 Using a metal spatula, transfer salmon to a plate skin side up and let cool. (The salmon should still be rare in the middle.)
- 4 Peel off and discard salmon skin. Break salmon into small pieces and places pieces in a large bowl.
- 5 Add the remaining Old Bay and salt along with the bread crumbs, Melt®, scallions, onions, eggs, and lemon juice. Stir ingredients until just combined and refrigerate for 1/2 hour.
- 6 Spoon some of the salmon mixture into a 1/3-cup measuring cup and gently pack it with your hands. Unmold and press gently with your hand to form a 2"-wide patty; transfer patty to a parchment paper-lined baking sheet. Repeat to make 12 patties. Refrigerate patties for at least 1 hour or overnight.
- 7 Add oil to a 12" cast-iron skillet until it reaches a depth of 1/2". Heat over medium-high heat until oil registers 325 degrees on a deep-fry thermometer. Using a metal spatula, gently transfer half of the patties to skillet and cook, flipping once with the spatula, until golden brown, about 5 minutes.
- 8 Transfer cakes to a paper towel-lined plate and repeat with remaining patties.
- Calories 589.7
- Carbohydrate 34.3 g
- Cholesterol 143.4 mg
- Fat 32.4 g
- Fiber 3.6 g
- Protein 33.6 g
- Saturated Fat 6.4 g
- Sodium 3592.6 mg
- Sugar 4.2 g