With finely chopped fish and no filler, these cakes are incredibly moist and delicious.
Fresh Salmon Cakes with Buttermilk Dressing
We prefer salmon from the tail of the fish, which is thinner than most fillets and also contains a little more fat for extra flavor.
ACTIVE 30 MIN. - TOTAL 30 MIN.
SERVES 4
1 1 ⁄4 lb. skinless salmon fillet
1⁄4 cup chopped fresh chives
3⁄4 tsp. kosher salt
1⁄2 tsp. black pepper
7 Tbsp. mayonnaise, divided
1⁄2 cup plus 2 Tbsp. panko (Japanese-style breadcrumbs)
This story is from the March 2018 edition of Southern Living.
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This story is from the March 2018 edition of Southern Living.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,000+ magazines and newspapers.
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