Serves 2
18 min
Ginger Cilantro Salmon Cakes
Recipe GLPR5f4cc01d3ce741
Pan-fried salmon cakes bursting with fresh ginger and cilantro flavors, perfectly browned and served warm. These patties feature flaked wild salmon combined with zesty spices, then pan-fried in lard until golden and crispy on the outside while remaining moist and tender inside.
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Ingredients
12 oz Wild salmon fillets, skinned, deboned, and cubed
2 tbsp Fresh ginger, minced
2 tbsp Fresh cilantro, finely chopped
1 tbsp Apple cider vinegar
2 tsp Sea salt
1 tbsp Sriracha hot sauce
Lard for frying
Directions
In a large mixing bowl, combine the cubed salmon, minced ginger, chopped cilantro, apple cider vinegar, sea salt, and sriracha sauce. Mix everything together gently with your hands until well distributed, being careful not to compress the salmon.
Transfer the salmon mixture to a food processor and pulse briefly, 4–5 times, until the salmon breaks down slightly but still retains a chunky texture. You want flaked pieces, not a smooth paste. Stop pulsing as soon as the mixture begins to come together.
Heat lard in a 12-inch cast iron skillet over medium heat. Once the lard is shimmering, divide the salmon mixture into 4 equal portions and shape each into a patty about ¾ inch thick. Work quickly so the patties don't dry out.
Place the salmon patties into the hot skillet and fry for 3–4 minutes per side, until the exterior is golden brown and crispy and the internal temperature reaches 145°F. Avoid moving the patties while they cook so they form a nice crust.
Transfer the cooked salmon cakes to a serving plate. Serve immediately while hot.
