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Romesco Salmon Cakes

Prep Time30 minutes
Cook Time40 minutes
Salmon Roasting Time10 minutes
Total Time1 hour 20 minutes
Course: Appetizer, Main Course
Servings: 12 cakes
Author: the town tarte

Ingredients

  • 1 lb fresh salmon filets
  • 1 cup romesco sauce
  • 1 lemon, zested
  • 1 cup panko bread crumbs
  • 1/2 tsp salt, plus extra for roasting salmon
  • 2 eggs
  • 1/4 cup mayonnaise

Instructions

  • Spray a sheet pan with cooking spray. Place the salmon with the skin side down on the pan. Drizzle with olive oil and sprinkle with salt. Roast in a 400 degree preheated oven for 10 minutes. Allow to cool before handling.
  • Remove the skin from the roasted salmon and place in a large mixing bowl with all of the other ingredients. Mix until everything just comes together but be careful not to over mix. Put the bowl in the refridgerator for 20 minutes to chill.
  • Heat a pan over medium heat and add a few tablespoons of oil. Use your hands to form cakes that are about 3 inches in diameter and about 1/2 inch thick. This should give you 12 cakes. Cook in batches of 3 or 4 at a time until both sides of the cake are golden brown, most likely 6 minutes per side.
  • Serve immediately topped with sliced avocado or a dollop of plain yogurt and a squeeze of fresh lemon.