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Marilyn's Salmon Cakes - what kind of breadcrumbs?

15 years ago

I've made Marilyn's salmon cakes several times - but not for a while - and I can't remember when the recipe calls for 2/3 cup coarse white bread crumbs -

does this mean fresh-made bread crumbs made from coarse white bread - or coarsely chopped (large crumbs). I seem to remember making large crumbs before (maybe 1/4 inch square or more). I did a search for the original thread, but can't find it.

Thanks.

Lynn.

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Comments (6)

Marigene
15 years ago
I have always used fresh breadcrumbs when making the recipe.
chase_gw
15 years ago
Marilyn's original recipe calls for coarse white bread crumbs in the mix....I use fresh bread done to a rough chop in the food processor.

It also calls for Panko (Japanese Bread crumbs) to coat the patties. Cracker crumbs or regular bread crumbs can be subbed ( according to Marilyn's recipe) I use regular bread crumbs.

To me the ones in the mix are the most important...fresh and a coarse chop.
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lynnalexandra
Original Author
15 years ago
Thanks for the quick answers. I bought a fresh Tuscan loaf, so I'll use that - and cut it coarsely.

Lynn.
gardengrl
15 years ago
Drat! I thought I had this recipe on file. Could someone repost the recipe, pretty please?
lynnalexandra
Original Author
15 years ago
Here's the recipe. It was very good.

Fresh Salmon Cakes

2 cloves garlic; minced
2 tablespoons minced onion
2 dashes Tabasco (or 1 teaspoon Old Bay)
1 egg yolk (or egg white)
2 tablespoons chopped parsley
2 tablespoons real mayonnaise
1/2 teaspoon kosher salt (less if table salt)
fresh ground pepper to taste
2/3 cup coarse white bread crumbs
1 pound fresh salmon
1/2 cup Panko (Japanese bread crumbs)
2 or 3 tablespoons olive oil

In a small bowl, combine garlic, onion, Tabasco, egg, parsley, mayonnaise, salt and pepper; set aside. Remove skin and bones from salmon and cut into small cubes (about 1/2-inch); place in a medium bowl and gently stir in bread crumbs. Gently fold egg mixture into salmon and bread and refrigerate at least 2 hours before shaping into 4 patties.

Carefully coat the outside of each patty with Panko crumbs. Heat oil in a non-stick skillet over medium-high heat until very hot and add salmon cakes. Fry the cakes until brown, about 4 minutes on each side turning only once. Serve with lemon wedges or your favorite tarter sauce.

*May substitute cracker crumbs or bread crumbs for the Panko.
canarybird01
15 years ago

I use torn and coarsely chopped fresh bread in the mix and finely crushed cracker crumbs for the outer coating.
I like the bit of crispness it gives. We don't get Panko in Tenerife.

SharonCb in BC

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