Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1¼ pounds skinless wild salmon filet, cut into 2-inch cubes
- Panko breadcrumbs
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1 lemon , juiced
- 1 tbsp grated lemon zest
- 8 ounces olive oil
- Melted butter
Directions
Run salmon through a meat grinder on medium setting. If you don't have a grinder, ask your butcher to do so, but ask for it to be clean before they do.
Combine ground salmon, ¼ cup breadcrumbs, salt, pepper, lemon juice, and lemon zest. Form into 4 patties, each about 1¼ inch thick.
Insert a probe thermometer into one of the cakes. Place on a greased baking pan and bake at 350°F until internal temperature reaches 130°F.
While the salmon cooks, heat olive oil in a cast iron skillet to 375°F. Once salmon is parcooked, dredge into more breadcrumbs then immediately transfer to oil. Cook until golden brown on both sides.
Serve immediately with melted butter.