Pan-Fried Salmon Cakes

Last night for dinner, I made salmon cakes, which turned out quite tasty. The recipe calls for 1.5 pounds of salmon fillets, and both my husband and I agreed that while we liked the cakes quite a bit, they were more labor-intensive than simply marinading and grilling the salmon would be. During the winter, however, when grilling isn't an option, or just for a change of pace, this recipe is great.

But, I would like to complain about the time estimates in the recipe. 10 minutes of prep time and a total recipe time of 45 minutes is way too low, particularly for the first time you make it. Maybe I'm just a slow cook, but this is a problem I have noticed in recipes in general. I would like to issue a challenge to cookbook authors everywhere: make recipe times more accurate. Don't assume your readers are professional chefs. Don't cheat, and call for "1/3 cup chopped carrots" so you don't have to include chopping the carrots as part of the prep time. Don't give a time that is what someone who has made the recipe 60 times in a test kitchen will do. Give estimated times for recipes that will be close to what a moderately competent, first-time maker of the recipe can accomplish.

Anyways, if you're interested in trying it out, the recipe can be found on p. 251 of The America's Test Kitchen Family Cookbook: Revised Edition. Or, here it is, in a slightly condensed version:

Pan-Fried Salmon Cakes
1.5 pounds salmon fillets, skin removed
1 1/4 cups plain dried breadcrumbs
1/4 c. mayonnaise
1/4 c. grated onion
2 T minced fresh parsley
1 1/2 T fresh lemon juice
3/4 tsp. salt
1/2 c. flour
2 large eggs, lightly beaten

1. Cut salmon into 1-inch chunks. Pulse the salmon in a food processor until finely minced, but before it is pureed or paste-like.

2. Gently stir 1/4 c. of the breadcrumbs, the mayo, onion, parsley, lemon juice, and salt into the salmon to form a cohesive mixture. Form the mixture into 8 patties. Lay the patties on a plate line w/ plastic wrap. Freeze, uncovered, for 15 minutes, or refrigerate, covered, for 3-8 hours.

3. Spread the flour, eggs, and remaining 1 c. breadcrumbs in three separate shallow bowls. Dredge each patty in flour, dip in the egg, and then coat with breadcrumbs.

4. Heat the oil in a 12-inch nonstick skillet over medium high heat until shimmering. Cook patties until golden on both sides, 4-6 minutes, working in batches if necessary. Let the patties drain on paper towels before serving with lemon wedges.