These salmon cakes need gentle handling as the big, tender chunks of salmon can make them crumbly during shaping; if that happens, just carefully reassemble them. Serve with lightly dressed greens and Sriracha mayonnaise. You can buy the latter or make it by stirring a little of the hot sauce into your favorite mayonnaise along with a squeeze of lime juice.
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Delicious. I had salmon in the freezer (every Alaskan does!) and was impressed with the recipe. It's going in the rotation. I pretty much made it as is, only needed to add a bit more panko.
I can't believe I forgot the sriracha mayo! Used a bit of Thai chili sauce as a topper but next time will use the mayo.
Perfect, just as it is. We’re lucky to have wild salmon available year around where we live.. There is a bit a prep involved, but the whole thing comes together fairly easily. The Sriracha mayonnaise is essential.
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