Name: Fresh Salmon Cakes with Spicy Mayo
Prep time: 15 min
Cook time: 15 min
Yield: 4
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 -; 1/4 teaspoon salt -; 1/4 teaspoon ground black pepper -; 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 salt -; 1/4 teaspoon black pepper -; 1/2 cup all-purpose flour, for shaping -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Fresh Salmon Cakes with Spicy Mayo

1. For the spicy mayo: -

2. 1 cup mayonnaise -

3. 1 teaspoon Dijon mustard -

4. 1 tablespoon bottled cocktail sauce, or more to taste -

5. 1/4 teaspoon Sriracha or other chili-garlic sauce, plus more to taste -

6. 1 tablespoon lemon juice, or more to taste -

7. 1/4 teaspoon salt -

8. 1/4 teaspoon ground black pepper -

9. For the salmon (or substitute about 3 cups leftover cooked salmon): -

10. Canola oil (to oil the baking dish) -

11. 1 1/2 pounds boneless salmon, skin intact -

12. 5 tablespoons canola oil -

13. 1/4 teaspoon salt -

14. 1/4 teaspoon ground black pepper -

15. For the cakes: -

16. 1 day-old dinner roll (about 3-inches across) or 2 slices sandwich bread -

17. 1/4 cup fresh dill leaves, stripped from the stem -

18. 1 large egg, lightly beaten -

19. 3 tablespoons bottled cocktail sauce -

20. 1/2 teaspoon Worcestershire sauce -

21. 1/4 teaspoon salt -

22. 1/4 teaspoon black pepper -

23. 1/2 cup all-purpose flour, for shaping -

How to cook deliciously - Fresh Salmon Cakes with Spicy Mayo

1. Stage

Make the spicy mayo: In a bowl, whisk the mayonnaise, mustard, cocktail sauce, Sriracha, lemon juice, salt, and pepper. Taste for seasoning and add more Sriracha or lemon juice, if you like. Cover and refrigerate until needed, or up to a 5 days.

2. Stage

Cook the salmon: Turn on the broiler with an oven rack positioned about 8 inches below. Rub a baking dish with oil (any baking dish large enough to hold the salmon is fine). Rub the salmon on both sides with 1 tablespoon of the oil, and sprinkle with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Set it in a baking dish, skin side up, and slide it under the broiler. Broil for 4 minutes, or until the skin is charred. Turn the oven temperature down to 400°F. Continue cooking the salmon for 8 minutes, or until the flesh is opaque in the center and the flesh flakes apart easily.

3. Stage

Break the salmon into flakes: Let cool until cool enough to handle. Peel away and discard the skin. Transfer the fish to a bowl and gently flake it into small pieces with your hands or a fork. You should have about 4 cups of flaked salmon.

4. Stage

Make the salmon mixture: Tear the dinner roll into 1-inch pieces and add to the bowl of a food processor. Add the dill, egg, cocktail sauce, Worcestershire sauce, the remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Pulse until the mixture is blended and still a little chunky. (Do not process so long that the mixture becomes a paste.) Add the egg mixture to the salmon mixture and stir thoroughly with your hands or a spatula.

5. Stage

Shape the patties: Dust a cutting board with the flour. With your hands, shape the salmon mixture into 8 patties. Sprinkle them lightly with flour and set on a large plate or baking sheet.

6. Stage

Pan-fry the cakes: Set the oven at 250°F. In a large nonstick skillet over medium-high heat, heat 2 tablespoons of the canola oil. Add 4 of the cakes and cook without disturbing for 4 minutes, or until golden on the undersides. Turn and cook 4 minutes more, or until golden. Transfer to the baking dish and keep warm in the oven. Discard the oil in the pan (the flour tends to brown too much) and carefully wipe the pan with a paper towel. Fry the remaining 4 cakes in the remaining 2 tablespoons oil in the same way. Serve warm with the spicy mayo.