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 to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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.
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?