Salmon Cakes
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Category
Seafood
Prep Time
10 minutes
Cook Time
10 minutes
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Ingredients
- 2-3 salmon filets, (cooked, Seared/baked/grilled)
- 2 scallions, thinly sliced
- 1 tablespoon chopped parsley
- 1 cup panko, divided
- 1/2 cup mayonnaise, divided
- 2 tablespoons Fustini's Sicilian Lemon balsamic, divided
- 1 tablespoon Horseradish mustard
- 1 egg, beaten
- Kosher salt and freshly ground black pepper
- 2 tablespoons Fustini's Medium SELECT olive oil, or more as needed
- Baby Spinach for serving
Ingredients
Directions
- In a large bowl, add cooked salmon, scallions, parsley, 1/2 cup of panko, 1/4 cup of mayonnaise, 1 tablespoon of vinegar, mustard, and egg. Season with salt and pepper and mix well until incorporated.
- Drizzle a little olive oil on a plate and from the mixture, form 5 patties and place them on the plate. Place plate in the refrigerator for 5 minutes.
- While the cakes are in the refrigerator, preheat the air fryer to 400 degrees F. When preheated, remove the cakes from the refrigerator and drizzle with more olive oil. Sprinkle 1/2 of the remaining panko over top and place in the fryer bin. Cook for 8 minutes.
- After 8 minutes, flip cakes, drizzle with a little more olive oil and sprinkle with remaining panko. Continue to cook 5-7 minutes until desired doneness (based on how big &, thick the cakes are.
- In a small bowl, combine the remaining mayonnaise and vinegar. Mix to combine. To serve, place a bed of spinach on the plate, top with cooked salmon cakes and garnish with lemon aioli.
Recipe Note
By cooking in an air-fryer at 400, your cakes will get a nice crispy crust as pictured. For more of a lemon kick, use Meyer Lemon or Gremolata olive oil. Adapted from delish.com