Makes 7 to 8 Salmon cakes
YouTube instructional video is at the bottom
What you’ll need
1 pound half of a Salmon Filay (Fully cooked)
Mayonnaise
Zatarain’s Creole mustard
Sweet relish
Honey
Plain bread crumbs
Eggs (Room temp)
Salted butter or unsalted butter
Seasonings
Salt
Black pepper
Onion powder
Garlic powder
Tony Chachere’s creole seasoning
Chef Paul’s seafood magic
Cayenne pepper
Zatarain’s crab boil
Green onion
Garlic
Fresh parsley
1 large lemon
Canola oil
Tools you’ll need
Food processor
Mesh strainer
11 x 17 inch baking pan
Food scale
Pastry brush
Preparation of ingredients
Seasonings
Step 1- Rinse parsley, and 1 large lemon. Chop Green onion (End/Scallions included), 3 ounces parsley until coarse crumbs, and 4 cloves garlic until minced. Cut 1 large lemon in half. Reserve 1 tablespoon each of the Green onion ends/scallions, parsley and the green onions for the sauce mixture. Place the rest in separate containers and place into fridge.
Salmon
Step 2- Break Salmon filay into medium sized chunks. Place into a food processor and pulse 10 times or until shredded.
Seasonings (Part 2)
Preheat fire to medium heat.
Step 3- Add 2 tablespoons salted butter, 1/2 cup chopped green onions, 1/2 cup chopped green onion ends (Scallions), and 1 tablespoon chopped garlic into a large sauce pan. Let saute for 3 to 5 minutes. Once done let mixture cool for 5 to 10 minutes.
Preparing and forming Salmon patties (Salmon mixture)
Step 4- Add shredded Salmon, Sauteed seasonings, 1 tablespoon melted salted butter, 1 tablespoon chopped fresh parsley, 1/2 cup Mayonnaise, 1 tablespoon Zatarains creole mustard, 1 tablespoon Lemon juice (Squeeze lemon), 1 large egg beaten (Room temp), 1/2 cup plain bread crumbs, 1/8 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/4 teaspoon Tony Chachere’s creole seasoning, 1/4 teaspoon Chef Paul’s poultry magic, and 1/4 teaspoon Zatarain’s crab boil into a large bowl. Stir with a sturdy spoon until combined.
Step 5- Spread 2 teaspoons canola oil into an 11 by 17 inch baking pan using a pastry brush and set aside.
Step 6- Roll 3 ounces (By weight) of Salmon mixture into a ball and place it on to greased 11 by 17 inch baking pan. Press Salmon mixture down slightly to the size you want. Once done with forming all Salmon patties, place into freezer for 40 minutes. This will ensure the Salmon patties don’t break apart during the frying process.
Homemade dipping sauce
Step 7- Add 2/3 cup Mayonnaise, 1 tablespoon Zatarains creole mustard, 2 teaspoons honey, 1 tablespoon chopped green onion ends/scallions, 1 teaspoon chopped garlic, 1 teaspoon chopped parsley, 2 teaspoons or 1 tablespoon sweet relish, 2 teaspoons Lemon juice (Squeeze lemon), 1/4 teaspoon Tony Chachere’s creole seasoning, and 1/8 teaspoon cayenne pepper into a food processor. Blend for 1 minute and set aside.
Frying Salmon patties
Preheat fire to medium heat
Note- Frying times vary depending on size of Salmon patties. Make sure you have a serving dish lined with napkins prepared.
Step 8- Add 2 tablespoons salted butter and Salmon patties into a large sauce pan. Fry 2 or 3 at a time. Let fry for 3 to 4 minutes on each side. Once done place on to serving dish lined with napkins and let cool for 5 minutes before serving. Serve hot with lemon wedges and homemade sauce.
YouTube instructional video
