Fish cakes with freshly cooked salmon! So incredibly tender and flavorful, especially with hot mayo sauce! Great way to use up leftover salmon.
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My mom loved to mix canned salmon with a few spices and use it to shape cakes meant for a hot pan. We loved this meal as kids and it was an easy cooking night for them.
In a hot oven, most salmon cuts take about 10 minutes per inch to cook. I start it under the grill to char the skin that flavors the meat. When the grill is on I grill the fish instead of frying it – which is ideal because it adds smoke to the cakes.
When planning menus for several days or cooking for guests, I cook the salmon a day in advance. You can also make the mayo the day before (both salmon and mayo easily double for a crowd).
Some of the previous day’s bread — one of the previous night’s buns or a slice or two from a loaf — torn into small pieces, and an egg will help hold the cakes together. Some cocktail sauce, fresh dill and Worcestershire are added for flavor.
Dust the cakes lightly with flour and fry in oil until the outsides are crispy.
The golden cakes and their rosy sauce are perfect on the back porch or patio, by the lake or ocean, or at the kitchen table.
Fresh salmon cake with spicy mayo
Looking for a canned salmon recipe? Try this recipe!
ingredients
For the spicy mayo
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1 Cup mayonnaise
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1 teaspoon Dijon mustard
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1 tablespoon bottle Cocktail sauce, or more to taste
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1/4 teaspoon Sriracha or other chili garlic sauce, plus more to taste
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1 tablespoon lemon juiceor more to taste
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1/4 teaspoon Salt
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1/4 teaspoon ground black pepper
For the salmon (or substitute about 3 cups of leftover cooked salmon)
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rapeseed oil (to oil the casserole dish)
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1 1/2 lb boneless Salmonskin intact
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5 tablespoon rapeseed oil
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1/4 teaspoon Salt
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1/4 teaspoon ground black pepper
For the cakes
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1 one day old evening roll (about 3 inches wide) or 2 slices of sandwich bread
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1/4 Cup fresh dill Leaves stripped from stem
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1 big eggbeaten easily
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3 tablespoon bottle Cocktail sauce
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1/2 teaspoon Worcester sauce
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1/4 teaspoon Salt
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1/4 teaspoon black pepper
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1/2 Cup all purpose flourfor molding
special equipment
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food processor
method
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Make the Spicy Mayo:
In a bowl, whisk together the mayonnaise, mustard, cocktail sauce, sriracha, lemon juice, salt, and pepper.
Taste for flavor and add more sriracha or lemon juice if you like. Cover and refrigerate until needed or up to 5 days.
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cook the salmon
Turn on the broiler with an oven rack positioned about 20cm below. Rub a casserole dish with oil (any casserole dish large enough for the salmon will do). Rub the salmon on both sides with 1 tablespoon oil and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Place skin-side up in a casserole dish and slide under the grill. Grill 4 minutes or until skin is charred.
Turn the oven temperature down to 400 degrees. Continue cooking the salmon for 8 minutes or until the meat is opaque in the center and pulls away easily.
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Break the salmon into flakes
Let cool until cool enough to touch. Peel and discard the skin. Place the fish in a bowl and gently break into small pieces using your hands or a fork.
You should have about 4 cups of salmon flakes.
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Make the salmon mixture
Tear the dinner into 1-inch pieces and place in the bowl of a food processor. Add the dill, egg, cocktail sauce, Worcestershire sauce, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.
Pulse until mixture is blended and still slightly chunky. (Do not process so long that the mixture turns into a paste.)
Add the egg mixture to the salmon mixture and mix well using your hands or a spatula.
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Shape meatballs:
Dust a cutting board with flour. Form 8 patties from the salmon mixture with your hands. Lightly dust them with flour and place them on a large plate or baking sheet.
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Bake a cake:
Set the oven to 250F. In a large non-stick skillet, heat 2 tablespoons canola oil over medium-high heat.
Add 4 of the cakes and bake, without disturbing, for 4 minutes or until golden brown on the undersides. Flip and cook another 4 minutes or until golden brown. Pour into the casserole dish and keep warm in the oven.
Pour the oil into the pan (the flour tends to get too brown) and gently wipe the pan with a paper towel. Fry the remaining 4 cakes in the remaining 2 tbsp oil in the same way.
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Serve warm with spicy mayo
| nutritional information (per serving) | |
|---|---|
| 939 | calories |
| 75g | Fat |
| 24g | carbohydrates |
| 40g | protein |
