Glazed Salmon Cakes
These luscious salmon patties start with fresh salmon that is very coarsely chopped, leaving some larger pieces so the buttery texture of the salmon isn’t lost and the cakes stay moist inside. The lightly seasoned salmon is glazed with a spicy sweet mixture that really plays well with the richness of the fish.
1 lb boneless fresh, uncooked salmon
1 egg white
1 tablespoon cornstarch
2 tsp sherry
½ tsp salt
½ tsp white or black pepper
canola or other light oil for sautéing
3 tablespoons Asian chile garlic paste
4 tablespoons light brown sugar
4 tablespoons soy sauce
Chill the salmon in the freezer till very cold. With a very sharp chef’s knife dice the salmon into small pieces and chop slightly leaving larger pieces of salmon. A food processor may also be used if caution is used to not over process.
Combine the chopped salmon with the egg white, cornstarch, sherry, salt and pepper in a bowl and mix well. Cover with plastic wrap and refrigerate till well chilled at least and hour or up to 4 hours.
Mix the glaze ingredients together and stir to combine, set aside until ready to glaze the cakes during sautéing.
When the salmon mixture is well chilled form into 4 patties. Preheat a nonstick pan over medium heat and add enough oil to the pan so barely coat the surface. Gently add the salmon cakes and sauté for 3 minutes until light brown. Gently turn the cakes over and spoon some of the glaze over the top. Flip again when side two is light brown and glaze again. Flip one more time and sauté until the glaze on the second side has just begun to caramelize. Don’t overcook. Serve right away with any leftover glaze, if desired.