Fresh Salmon Cakes
Keith Young
When it comes to dinner at Ladder 156 in Brooklyn, presentation is nothing. This is guy dining. Still, firefighter Keith Young, a culinary school graduate and the company's self-appointed cook, tries to do it up right, laying off canned foods in favor of fresh ingredients.
Servings: Serves 4
  • 1 pound skinless salmon fillet , cut into 1/2-inch chunks
  • 3/4 cup crumbled Ritz crackers
  • 1/4 cup heavy cream
  • 1/4 cup finely chopped red onion
  • 1 tablespoon minced fresh dill
  • 1 tablespoon Dijon mustard
  • 1 large egg
  • 1 clove garlic , minced
  • 1/2 teaspoon Tabasco sauce
  • 1/4 teaspoon salt
  • 1/2 cup flour
  • 2 tablespoons extra-virgin olive oil
  • Lemon wedges, for garnish
Preheat the oven to 350°. Combine the salmon, cracker crumbs, cream, onion, dill, mustard, egg, garlic, Tabasco sauce and salt in a medium bowl. Gently form into 4 patties, using 1/2 cup of the salmon mixture for each. Spread the flour on a plate and lightly coat each patty, shaking off excess.

Heat the oil in a 12-inch nonstick skillet over medium heat, until hot but not smoking. Add the salmon patties and cook, turning once, 10 minutes, or until golden brown.

Transfer the patties to a baking sheet and bake 10 minutes. Garnish with lemon wedges. Serve on a bun with lettuce or tomato slices, if desired. 


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