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Fresh Salmon Cakes with Spicy Mayo
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Succulent salmon fish cakes served with zesty mayo sauce - a delightful way to enjoy leftover salmon.
Ingredients:
  • For the spicy mayo:
  • 1 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 tablespoon bottled cocktail sauce, or more to taste
  • 1/4 teaspoon Sriracha or other chili-garlic sauce, plus more to taste
  • 1 tablespoon lemon juice, or more to taste
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • For the salmon (or substitute about 3 cups leftover cooked salmon):
  • Canola oil (to oil the baking dish)
  • 1 1/2 pounds boneless salmon, skin intact
  • 5 tablespoons canola oil
  • For the cakes:
  • 1 day-old dinner roll (about 3-inches across) or 2 slices sandwich bread
  • 1/4 cup fresh dill leaves, stripped from the stem
  • 1 large egg, lightly beaten
  • 3 tablespoons bottled cocktail sauce
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon black pepper
  • 1/2 cup all-purpose flour, for shaping
Instructions:
  • For the spicy mayo, combine mayonnaise, mustard, cocktail sauce, Sriracha, lemon juice, salt, and pepper in a bowl. Adjust seasoning with more Sriracha or lemon juice as desired. Chill in the refrigerator for up to 5 days before using.
  • Prepare and broil the salmon: Preheat the broiler with the oven rack positioned 8 inches below. Grease a baking dish with oil. Coat both sides of the salmon with 1 tablespoon of oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Place the salmon skin side up in the greased dish and broil for 4 minutes until the skin is charred. Lower the oven temperature to 400°F and bake for another 8 minutes until the center is opaque and the flesh flakes easily.
  • Flake the salmon: Allow it to cool until manageable. Remove and discard the skin. Transfer the salmon to a bowl and gently break it into small pieces using your hands or a fork. Aim for about 4 cups of flaked salmon.
  • Prepare the salmon mixture: Tear the dinner roll into 1-inch pieces and add them to a food processor along with dill, egg, cocktail sauce, Worcestershire sauce, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Pulse until the mixture is blended but still slightly chunky (avoid over-processing into a paste). Combine the egg mixture with the salmon mixture and mix well using your hands or a spatula.
  • Prepare the patties: Dust a cutting board with flour. Shape the salmon mixture into 8 patties using your hands. Lightly sprinkle them with flour and place on a large plate or baking sheet.
  • Pan-fry the cakes for ultimate crispiness: Preheat the oven to 250°F. Heat 2 tablespoons of canola oil in a large nonstick skillet over medium-high heat. Cook 4 cakes undisturbed for 4 minutes until golden on the undersides, then flip and cook for another 4 minutes until golden. Keep them warm in the oven. Discard the oil in the pan and give it a quick wipe. Repeat the process with the remaining 4 cakes. Serve warm with spicy mayo.

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