Breakwater salmon cakes with celery-seed slaw

Carbonation and botanicals keep the cake from tasting like a diner plate. The slaw already points the way.

Chablis or dry cider; gin rickey with extra lime; celery-seed lemon soda if skipping alcohol.

Reheat at 375°F for 8 minutes on a rack. They also make a sandwich the next day on a soft roll with more slaw.

• Fresh salmon fillet1 lb
• Fresh breadcrumbs0.5 cups
• Egg2 ea
• Cabbage3 cups
• Celery seed0.5 tbsp
• Fresh dill1 tbsp
• Scallions2 ea
• Mayonnaise2 tbsp
• Dijon mustard0.5 tbsp

Multiplying the ingredients is the easy half. These are the parts of the recipe that the batch count does not move.

Cooking time

14 minutes in the oven, whatever fraction of the tray is filled. A half-full tray browns faster, so look at it sooner rather than trusting the clock.

1. Read the whole method before you shop. This is a planning recipe for breakwater salmon cakes with celery-seed slaw, not a certified kitchen test.
2. Amounts below are one batch: 8 portions. Build a plan and this card scales itself to it.
3. This dish can be completed up to 1 day ahead. Cold storage is the real limit — do not make it ahead if the fridge is already tight.
4. Stovetop occupancy is about 16 minutes at this scale. One pan, do not crowd.
5. Hold time is short (12 min). Finish close to service. Do not guess a longer hold.
6. Drink pairing: Chablis or dry cider; gin rickey with extra lime; celery-seed lemon soda if skipping alcohol.
7. Leftover route: Reheat at 375°F for 8 minutes on a rack. They also make a sandwich the next day on a soft roll with more slaw.
8. Confirm every ingredient and every allergen yourself. Dietary tags are planning filters, not safety guarantees.