You’ve heard of crab cakes, but have you tried salmon cakes? They offer a great way to blend salmon with fresh herbs, which enhance the salmon flavor and also would pair well with an aioli or dill-based sauce.
Though we’ve included instructions for sauteing, you could also bake or grill the cakes. In fact, you could also place these cakes on a bun and turn them quickly into salmon burgers yet another delicious dinnertime meal!
We suggest topping with a lovely avocado aioli, like this simple recipe: Mix 1 avocado (peeled, pitted), 1/4 cup mayo, 2 minced garlic cloves, a pinch of salt, and the juice from half a lime in a blender or food processor until smooth. Other sauces would be great for pairing, too!
(makes 6 cakes)
- 1 1/2 pounds skinless center-cut salmon fillet, finely chopped (or can substitute canned salmon)
- 1/2 cup mayonnaise or sour cream
- 2 tablespoons Asian fish sauce
- 2 tablespoons hot sauce
- 2 garlic cloves, minced
- 1 medium shallot, minced
- 1 tablespoon minced fresh ginger
- 1/2 teaspoon finely grated lemon zest
- 2 tablespoons chopped cilantro
- 1 tablespoon chopped mint
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cups panko or plain dry bread crumbs
- 1/4 cup vegetable oil
- Lemon wedges, for garnish
- In a large bowl, mix the mayo, fish sauce, hot sauce, garlic, shallot, ginger, lemon zest, cilantro, mint, salt, and pepper. Then, add the salmon and 1 cup of the panko breadcrumbs to this mixture. Carefully fold everything together and then, with lightly oiled hands, mold the mixture into 6 cakes.
- Cover the cakes with plastic wrap and let them refrigerate for at least 2 hours.
- Pat the other 1/2 cup panko breadcrumbs onto the sides of the salmon cakes. Then, grab two large skillets and heat 2 tablespoons of oil in each one. Cook 3 cakes in each skillet on medium-high heat cook for about 4 minutes on each side or until desired level of doneness (many prefer them well-browned on the outside and barely cooked in the center).
- Top with mayo, aioli, or simply some sliced avocados. Serve with lemon wedges on the side.
Recipe adapted from Food & Wine