Salmon Cakes

These Crispy Salmon Cakes are packed with bold flavors, the perfect balance of texture, and super easy to make.

Seasoned with MAHMI Adobo (coming soon) for a bold, well-rounded flavor, plus a touch of Grey Poupon mustard and fresh lemon for tangy goodness. Mayonnaise keeps them moist while fresh celery, sweet peppers, green onions, and parsley add a burst of freshness and a slight crunch. A touch of salt and pepper enhances the flavors, while breadcrumbs and flour bring it all together for the perfect crispy bite.

Pan-fried to golden-brown perfection, these salmon cakes are crispy on the outside, tender on the inside, and bursting with savory goodness! Serve them with your favorite dip, a side of greens, or enjoy them just as they are.

Salmon Cakes Recipe

Prep time: 20 mins         Cook time: 20 mins

Yield: 4 (2 per person) - 8 (1 per person)

Main Ingredients:

• 2-1/2 lb skinless salmon fillet

• 1/2 cup mayonnaise

• Juice of 1 lemon, roughly 2 tbsp

• 1 tbsp MAHMI Adobo Seasoning

• 1 teaspoon freshly ground black pepper

• Salt to taste (or 1 tsp)

• 2 teaspoon Dijon mustard

• 2 cups panko bread crumbs

• 2 tbsp All-pupose flour

• 1/2 tsp Spanish paprika

• 1/2 tsp garlic powder

• 1/2 cup thinly sliced scallions, dark green parts, loosely packed

• 3/4 cup finely diced celery

• 1/2 cup sweet orange peppers

• 1/2 cup rough chopped fresh Parsley, loosely packed

• 1 cup canola oil (for frying)

Recipe Steps:

1. Preparation: Dice the celery and sweet peppers into small pieces. Cut the salmon fillet into ¼-inch chunks.

2. Mixing the Ingredients: In a large bowl, whisk together the mayonnaise, lemon juice, black pepper (1/2 tsp), MAHMI Adobo, salt (to taste or 1/2 tsp), and Dijon mustard until smooth. Add the chopped celery, sweet peppers, scallions, and fresh parsley, mixing well. Then, fold in the salmon chunks, ½ cup of panko, and the all-purpose flour. Gently mix until everything is well combined.

3. Forming the Salmon Cakes: Pour the remaining 2 cups of panko into a shallow dish, and season with Spanish paprika, garlic, 1/2 tsp black pepper, and salt (to taste or 1/2 tsp). Using a spoon or a ⅓-cup measuring cup, scoop out the salmon mixture and form it into compact cakes, about 1 inch thick and 3–4 inches in diameter. Lightly press each cake into the panko, coating all sides while shaping them to ensure the crumbs adhere. This recipe makes 8 large salmon cakes.

4. Chilling: Refrigerate the salmon cakes for at least 10 minutes to help them firm up before frying. For a sturdier hold, chill for up to 1 hour.

5. Cooking: Heat oil in a large deep pan over medium heat until shimmering. Carefully add the salmon cakes and shallow-fry for 2–3 minutes without moving them, until golden brown. Flip and cook for another 2–3 minutes, until both sides are crispy and golden.

6. Transfer: to a drip tray and serve warm with Dill Caper Aioli, and enjoy!

Dill Caper Aioli

Ingredients:

• 1 cup mayonnaise

• 2 tablespoons fresh dill, finely chopped (or 1 tablespoon dried dill)

• 1 tablespoon capers, drained and chopped

• 1 teaspoon lemon juice (freshly squeezed)

• 1 garlic clove, minced

• Salt and pepper to taste

Directions:

1. Combine the Base: In a bowl, add the mayonnaise and lemon juice. Stir until smooth and well combined.

2. Add the Flavor: Add the chopped dill, capers, and minced garlic. Stir to incorporate all the ingredients evenly.

3. Season: Taste and adjust the seasoning with salt and pepper as needed. If you like it a little tangier, add more lemon juice.

4. Chill: Let the aioli sit in the fridge for at least 30 minutes to allow the flavors to meld together.

5. Serve: Serve the aioli on the side as a dip for the crab cakes, or drizzle it over the cakes.