Salmon Cake Benny Recipe

Prepare mixture

In a medium bowl combine flaked salmon, panko breadcrumbs, diced onion, chopped parsley, Dijon mustard, mayonnaise, lemon juice, egg, salt, and pepper. Mix gently until evenly combined but avoid overworking—mixture should hold together when pressed. If too wet, add up to 1 additional tablespoon panko.

Form cakes

Divide the mixture into four equal portions and shape into 3-inch wide, 3/4-inch thick patties. Place on a plate and chill in refrigerator for 15 minutes to firm up (this helps them hold during frying).

Pan-fry

Heat 3 tablespoons vegetable oil in a nonstick skillet over medium heat until shimmering. Fry the salmon cakes 3–4 minutes per side until golden brown and heated through. Transfer to a paper towel-lined plate and keep warm in a low oven (200°F / 95°C) while you prepare remaining components.

Cook grits

Bring 1 1/2 cups water to a simmer in a small saucepan. Gradually whisk in 1/2 cup grits, reduce heat to low and cook, stirring frequently, until thick and tender, about 10–12 minutes. Stir in 1 tablespoon butter, 1/4 cup grated cheddar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook 1 more minute then remove from heat.

Chill and shape

Spread the cooked grits into a small shallow container, smoothing to about 1/2-inch thickness. Cover and refrigerate until firm, at least 1 hour (can be made ahead). Once firm, scoop or cut into eight bite-sized portions and form into small oval croquettes with lightly oiled hands.

Dredge and fry

Set out flour, beaten egg, and panko in three shallow dishes. Dredge each croquette in flour, dip in beaten egg, then coat with panko. Heat 1/2 cup vegetable oil in a skillet over medium-high heat. Fry croquettes 2–3 minutes per side until golden and crisp. Drain on paper towels and keep warm.

Make a double boiler

Bring 1 inch of water to a simmer in a saucepan. In a heatproof bowl (stainless steel or glass) whisk together 3 egg yolks and 1 tablespoon lemon juice until slightly thickened.

Emulsify

Place the bowl over the simmering water (bowl should not touch the water). Whisk constantly and slowly drizzle in the hot melted butter, starting drop by drop and increasing to a slow steady stream as the sauce thickens and emulsifies. Continue until all butter is incorporated and sauce is smooth and thickened, about 3–5 minutes.

Season

Remove from heat; whisk in 1/4 teaspoon salt and a pinch of cayenne or a few drops Tabasco. Taste and adjust lemon, salt, or cayenne as desired. Keep warm over very low heat or in a thermos—avoid overheating or sauce will separate.

Poach eggs

Bring a wide shallow pot of water (about 3 inches deep) to a gentle simmer and add 1 teaspoon white vinegar. Reduce to a very gentle simmer with small bubbles. Crack one egg into a small ramekin, stir the water to create a gentle whirlpool and slip the egg into the center. Poach 3–3 1/2 minutes for a runny yolk (longer for firmer). Remove with a slotted spoon and rest briefly on a paper towel. Repeat for remaining eggs (work in batches of two if necessary).

Toast muffins and assemble base

Lightly butter and toast the English muffin halves. On each muffin half place a small handful of arugula, then a slice of tomato. Top the tomato with a warm salmon cake.

Add croquette and egg

Place one to two grit croquettes beside or on top of the salmon cake (depending on preferred presentation). Gently set a poached egg atop each salmon cake. Spoon 2–3 tablespoons hollandaise over the egg and salmon.

Finish

Season with freshly ground black pepper and a light sprinkle of salt if desired. Garnish with a few parsley leaves or microgreens and serve with lemon wedges on the side.

Sauté and braise

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 teaspoon minced garlic and sauté 30 seconds until fragrant. Add the sliced collard greens and toss to wilt slightly. Pour in 1/2 cup chicken or vegetable broth, add 1/4 teaspoon red pepper flakes (if using) and 1/4 teaspoon salt. Cover and simmer until tender, about 8–10 minutes. Uncover and cook off any excess liquid for 1–2 minutes. Adjust seasoning to taste.

Serve

Plate the collard greens alongside the assembled Salmon Cake Benny or spoon a small mound to the side of each plate.

Plate two English muffin halves per serving topped with salmon cakes, grit croquettes, poached eggs and hollandaise. Serve warm with collard greens on the side and lemon wedges. Total presentation per plate: 2 salmon cakes, 2 poached eggs, 4 grit croquettes (optional distribution), arugula and tomato, hollandaise drizzled over.