fresh salmon cakes

ingredients:

1 lb of fresh salmon

1 tbsp of olive oil 

salt and pepper, to taste

2 eggs

1/2 cup of Panko breadcrumbs

1/4 cup of chopped red onion

2 tbsps of mayo

1 tbsp of Dijon mustard

about 1 tbsp of chopped cilantro

1 tsp of blackening seasoning 

supplies:

sheet pan

aluminum foil

fork and mixing bowl

parchment paper

cast iron pan

paper towel lined plate

directions:

preheat your oven to 400. oil and lightly season the salmon with salt and pepper on both sides, and lay on a foil lined sheet pan. bake for 12 minutes, then let cool completely.

one the salmon is cool, flake with a fork, and add to a mixing bowl with the remaining ingredients. lightly mix with the fork until just combined.

line a sheet pan with parchment paper and set aside. using your hands, grab some of the mixture and form a patty. this recipe yields about 8 salmon cakes. once you form the patty, place it on the parchment paper. once all 8 salmon cakes are formed, put the sheet pan in the fridge for about 15 minutes.

when ready to cook, heat a cast iron pan over medium-high heat. once hot, add in about a tablespoon of olive oil. remove the salmon cakes from the fridge and sear in the pan for about 3-4 minutes per side, or until brown. be careful not to overcrowd the pan. as the cakes finish cooking, lay them on a paper towel lined plate to catch any additional oil. serve warm with hot sauce, vinegar, horseradish mustard, or any condiment of your choice.