Sub-Zero PreservationWolf


Salmon Cakes


1 pound salmon filet, skinned, coarsely chopped
1 cup panko style bread crumbs
1/4 cup finely diced red pepper
2 tablespoons mayonnaise
2 tablespoons chopped pickled ginger
1 egg
3 scallions, thinly sliced
1 clove garlic, peeled and finely chopped
Large pinch kosher salt
Freshly ground black pepper
2 tablespoons vegetable oil

Diced red pepper and greens


In large bowl, combine all ingredients except oil and garnishes. Cover and place in Sub-Zero refrigerator for at least an hour. Preheat Wolf Griddle to 350° F. Form salmon mixture into 12 patties about 3/4” thick and 2” in diameter. Spread oil over surface of griddle. Place formed cakes on griddle and allow to cook 5 to 6 minutes on each side or until evenly browned on each side and interior is cooked through. Garnish with additional diced red pepper and greens.

Serve with Citrus Ginger Sauce.

Makes 12 patties.

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