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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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.
I made this last night using 2 six ounce cans of salmon and they were delishous. I’ll make again for sure.
Delicious and easy. Be sure to make the sriracha mayo.
Terrific. Perfect the first time, and so easy. The Thai flavors gave these
simple fishcakes a little sophistication. Dont forget the Stiracha mayo and lime juice spritz at the end. Ill be making these again soon.
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