Salmon Cakes + Sauce Gribiche Recipe


Salmon Cakes
  • 3 tablespoons plus 1+ cup panko bread crumbs
  • 2 tablespoons fresh parsley, minced
  • 2 tablespoons mayonnaise
  • 4 teaspoons lemon juice
  • 1 scallion, sliced thin
  • 1 small shallot, finely minced
  • 1 teaspoon Dijon mustard
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • pinch cayenne pepper
  • 1 (1¼ pound) skinless salmon fillet, cut into 1-inch pieces
  • ½ cup vegetable oil for frying
Sauce Gribiche
  • 1 small shallot, finely minced
  • 1½ teaspoon capers, finely minced
  • 1½ teaspoon cornichon, finely minced
  • ½ teaspoon Dijon mustard
  • 1 tablespoon red wine vinegar
  • 1 tablespoon lemon juice
  • ¼ cup Extra Virgin Olive Oil
  • 1 tablespoon egg white (hard-boiled, finely chopped)
  • 1 tablespoon egg yolk (hard-boiled, finely chopped)
  • ¼ teaspoon tarragon, finely minced
  • 1 teaspoon Italian Parsley, finely minced
  • ½ teaspoon chives, finely minced

Salmon Cakes + Sauce Gribiche Recipe


Sauce Gribiche
  1. In a medium bowl, combine all ingredients and let sit at room temperature for at least 20 minutes
Salmon Cakes
  1. Combine the 3 tablespoons panko, parsley, mayonnaise, lemon juice, scallion, shallot, mustard, salt, pepper, and cayenne in bowl.
  2. Add the diced salmon to a food processor in three batches, pulsing about two times to make ¼ inch pieces.
  3. Transfer the salmon to the bowl with the panko mixture and very gently stir to combine together until it is an even consistency.
  4. Use a ⅓ cup measuring cup to make even portions of salmon cakes (should be about 8) and place on a parchment lined sheet pan.
  5. Place the remaining panko in a pie dish and coat each cake generously with the bread crumbs.
  6. Return the cakes to the baking sheet and gently push into a 2¾" ring mold (or carefully push the cakes together with your hands).
  7. Heat the oil in a large non stick or cast iron skillet until it is shimmering.
  8. Fry the salmon cakes on the first side for about 2 minutes. Turn the cakes and cook for another 2 to 3 minutes.
  9. Transfer to a paper towel lined plate to drain any excess oil.
  10. Serve the salmon cakes with the sauce gribiche and asparagus.

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