A good salmon cake delivers rich flavor and tender texture; the best veers away from flavor-muting binders at all costs.
We used a food processor to chop salmon into a mix of both fine and larger pieces for a varied and not overly dense texture. A single slice of bread provided just enough binding, and a combination of shallot, parsley, mustard, and capers complemented the salmon; a bit of mayonnaise ensured our patties would stay moist.
Broiling the patties made them easy to flip and kept them from overcooking. We arranged them on one end of a baking sheet, leaving plenty of room for a broiler-friendly vegetable-asparagus to cook simultaneously. A quick lemon and parsley sauce added a touch of class.
Be sure to use raw salmon here; do not substitute cooked or canned salmon. Don’t overprocess the salmon, or the cakes will have a pasty texture. Lay the salmon cakes close together on the baking sheet so that the asparagus has a little extra space for browning
HERBED SALMON CAKES WITH ASPARAGUS AND LEMON-HERB SAUCE
Start to finish: 45 minutes
1/4 cup mayonnaise
1 tablespoon lemon juice
1 scallion, minced
2 teaspoons minced fresh parsley
Salt and pepper
Salmon cakes and asparagus:
1 slice hearty white sandwich bread, torn into 1-inch pieces
1 pound skinless salmon, cut into 1-inch pieces
1 shallot, minced
2 tablespoons mayonnaise
2 tablespoons minced fresh parsley
1 tablespoon Dijon mustard
2 teaspoons capers, rinsed and minced
Salt and pepper
1 pound asparagus, trimmed
1 teaspoon extra-virgin olive oil
Nutrition information per serving of salmon cake: 374 calories; 208 calories from fat; 23 g fat (4 g saturated; 0 g trans fats); 71 mg cholesterol; 634 mg sodium; 15 g carbohydrate; 4 g fiber; 5 g sugar; 27 g protein.