salmon cakes by melt® buttery spread

Ingredients

• Servings: 12
• 1/2 cup white
• 3 tablespoons old bay seasoning, divided
• 1 tablespoon kosher salt
• 1 (1 pound) boneless salmon fillet
• 1 teaspoon kosher salt
• 1 1/2 cups dried bread crumbs
• 3 tablespoons melt® organic buttery spread
• 4 scallions, finely chopped
• 1 small yellow onion, finely chopped
• 2 eggs, beaten
• juice of 1 lemon
• canola oil for frying

Recipe

• combine 4 cups water, , 2 tbsp. old bay, and 1 tbsp. salt in a 10" skillet. bring to a boil over high heat.
• add salmon skin side down, turn off the heat, cover, and let salmon cook gently in the hot liquid for 10 minutes.
• using a metal spatula, transfer salmon to a plate skin side up and let cool. (the salmon should still be rare in the middle.)
• peel off and discard salmon skin. break salmon into small pieces and places pieces in a large bowl.
• add the remaining old bay and salt along with the bread crumbs, melt®, scallions, onions, eggs, and lemon juice. stir ingredients until just combined and refrigerate for 1/2 hour.
• spoon some of the salmon mixture into a 1/3-cup measuring cup and gently pack it with your hands. unmold and press gently with your hand to form a 2"-wide patty; transfer patty to a parchment paper-lined baking sheet. repeat to make 12 patties. refrigerate patties for at least 1 hour or overnight.
• add oil to a 12" cast-iron skillet until it reaches a depth of 1/2". heat over medium-high heat until oil registers 325 degrees on a deep-fry thermometer. using a metal spatula, gently transfer half of the patties to skillet and cook, flipping once with the spatula, until golden brown, about 5 minutes.
• transfer cakes to a paper towel-lined plate and repeat with remaining patties.