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.
Love these! The hardest part is skinning the Salmon, but when you've done that once (check out the Fine Cooking Video), even that is a piece of cake. Comes together quickly, and the Thai flavors are a perfect balance with the Salmon's flavor.
This is my second review for this recipe which I love. I mixed these the night before I cooked them and the flavor was off the charts! I cooked them on the grill with a grill pan. The overnight rest made the patties easier to handle and the flavor was enhanced. Perfect!
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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