Equipment
Ingredients
Salmon Cakes
- 400 g salmon fillets, skinless, pin bones removed
- 100 g panko bread crumbs
- 50 g mayonnaise
- egg
- 15 g dijon mustard
- 15 ml lemon juice, freshly squeezed
- 10 g fresh dill, finely chopped
- 5 g salt
- 2 g black pepper, freshly ground
- 30 ml vegetable oil
Lemon Beurre Blanc
- 60 ml dry white wine
- 30 ml lemon juice, freshly squeezed
- shallot, finely minced
- 100 g unsalted butter, very cold, cut into small cubes
- 15 ml heavy cream
Blanched Greens
- 300 g tenderstem broccoli, woody ends trimmed
- 15 g salt
Nutrition (per serving)
Method
Preheat the oven to 200°C/400°F. Place the salmon fillets on a baking sheet and bake until the internal temperature reaches 63°C/145°F, taking approximately 12 to 15 minutes. Remove from the oven, allow to cool to room temperature, and gently flake into large, distinct chunks.
In a large mixing bowl, thoroughly whisk together the mayonnaise, egg, Dijon mustard, 15ml of lemon juice, freshly chopped dill, salt, and black pepper until completely smooth.
Add the flaked salmon and 50g of the panko bread crumbs to the mayonnaise mixture. Using a spatula, gently fold the ingredients together, taking great care to keep the salmon flakes intact to ensure a textured cake.
Divide the mixture into four equal portions and press them firmly into round patties. Evenly coat the exterior of each patty with the remaining 50g of panko bread crumbs.
Place the coated salmon cakes onto a flat tray and chill in the refrigerator. This passive step is crucial to hydrate the breadcrumbs and solidify the binder so the cakes hold their shape.
In a small saucepan, combine the dry white wine, 30ml of lemon juice, and finely minced shallot. Simmer over medium heat until the liquid reduces to approximately 15ml, leaving a highly concentrated flavor base.
Lower the heat to the absolute minimum. Stir in the heavy cream, then briskly whisk in the cold, cubed butter one piece at a time. Wait until each piece is almost fully incorporated before adding the next to maintain a stable emulsion. Remove from heat immediately once the final piece is melted.
Bring a large pot of heavily salted water to a rolling boil. Drop in the tenderstem broccoli and cook for 3 minutes. Quickly remove the greens and plunge them into an ice bath to immediately halt the cooking process, then drain completely.
Heat the vegetable oil in a large frying pan over medium-high heat. Carefully place the chilled salmon cakes into the hot oil and fry for 3 to 4 minutes per side until deeply crisp and the internal temperature registers 74°C/165°F for absolute safety.
Divide the warm, drained broccoli among four plates. Rest a hot salmon cake on top of the greens, and generously spoon the warm lemon beurre blanc over and around the cakes. Serve immediately.
Chef's Notes
- When flaking the baked salmon, aim to leave large, distinctive chunks. Over-mixing the mixture will result in a dense, pasty texture rather than the desired light and delicate flakiness.
- Chilling the formed cakes is non-negotiable. The resting period gives the panko time to absorb moisture from the mayonnaise and egg, acting as a structural glue that prevents the cakes from shattering in the pan.
- For the beurre blanc, keeping the butter cold is your primary defense against a split sauce. The optional heavy cream provides an additional safety net by introducing casein proteins that stabilize the fat and water emulsion.
- Ensure cross-contamination is avoided by thoroughly washing hands, utensils, and surfaces after handling the raw egg and shaping the uncooked patties.
Storage
Refrigerator: 2 days — Store the cooked cakes and blanched greens separately. The beurre blanc does not keep and must be made fresh.
Freezer: 1 month — Freeze shaped but uncooked salmon cakes between layers of parchment paper in an airtight container.
Reheating: Reheat refrigerated salmon cakes in a 175C/350F oven for 10-12 minutes until warmed through and crisp. Do not microwave if you wish to retain a crispy exterior.
