Salmon Cakes

Ingredients

• 1¼ pounds skinless wild salmon filet
• to taste panko breadcrumbs
• 1 tsp salt
• 1 tsp ground black pepper
• 1 lemon
• 1 tbsp lemon zest
• 8 ounces olive oil
• to taste butter

Steps

1. Run the salmon through a meat grinder on medium setting.
2. If you do not have a grinder, ask your butcher to do so, but ask for it to be clean before they do.
3. Combine the ground salmon, ¼ cup breadcrumbs, salt, pepper, lemon juice, and lemon zest.
4. Form into 4 patties, each about 1¼ inch thick.
5. Insert a probe thermometer into one of the cakes.
6. Place on a greased baking pan.
7. Bake at 350°F until the internal temperature reaches 130°F.
8. While the salmon cooks, heat olive oil in a cast iron skillet to 375°F.
9. Once the salmon is parcooked, dredge into more breadcrumbs.
10. Immediately transfer to the oil.
11. Cook until golden brown on both sides.
12. Serve immediately with melted butter.