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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Ingredients:
3 tablespoon(s) extra-virgin olive oil, divided |
1 pound(s) skinless wild-caught salmon fillet |
salt and ground black pepper to taste |
2 (about 1 pound), finely grated and squeezed firmly to remove excess water |
1 tablespoon(s) dijon mustard |
1 egg, beaten |
3/4 cup(s) plain bread crumbs |
lemon wedges |
Directions:
1. Heat 2 teaspoons oil in a large skillet over medium-high heat. Season salmon all over with salt and pepper then cook, flipping once, until golden brown and just cooked through, 7 to 8 minutes. Once cool, break into small flakes in a bowl, removing any bones. Add zucchini, mustard, egg and 1/4 teaspoon pepper and toss gently to combine.
2. Form salmon mixture into 16 (3-inch) patties, coating each lightly in breadcrumbs. Heat remaining oil in large skillet over medium heat. Cook half the patties, flipping once, until deep golden brown and cooked through, 6 to 7 minutes total. Transfer to a paper towel-lined plate and season with salt; repeat process with remaining patties. Serve salmon cakes hot, with lemon wedges on the side.
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