These little cakes are a a tad lighter than most, with no bread crumbs to bind them and only a light coating of panko, crispy Japanese bread crumbs, on the outside to crisp them. A zesty corn salsa, bursting with smoky heat from chipotle chiles in adobe, is a perfect accompaniment to the salmon cakes.
If you’re planning a party, these are a must. The salmon cakes can be prepared up to the point of cooking and then frozen in an airtight container. Thaw them in the refrigerator before cooking.–Isabel Cruz
Salmon Cakes with Chipotle-Corn Salsa
- Quick Glance
- 1 H
- 1 H, 45 M
- Serves 6
- For the salsa
- 4 ears corn, kernels cut from the cobs, or 2 cups frozen corn kernels
- 1/2 medium red onion, diced
- 1/2 red bell pepper, diced
- 2 chipotle chiles in adobo sauce, minced
- 1/2 cup fresh lime juice (about 4 limes)
- 1/4 cup fresh orange juice (about 1 orange)
- 2 tablespoons packed light brown sugar
- 1/2 cup roughly chopped cilantro leaves
- 1/2 teaspoon kosher salt
- For the salmon cakes
- 3 tablespoons olive oil
- 1 1/2 pounds salmon fillets
- Kosher salt
- Freshly ground pepper
- 1 medium yellow onion, chopped
- 4 garlic cloves, minced
- 1/4 cup dry white wine
- 3 large eggs
- 2 tablespoons store bought or homemade mayonnaise
- 1 1/2 cups panko
- 4 tablespoons canola oil
- Chipotle-Corn Salsa
- Make the salsa
- 1. Combine the corn kernels, onion, bell pepper, chipotles, lime juice, orange juice, sugar, cilantro, and salt in a medium bowl and gently toss together. Serve immediately or store, covered, in the refrigerator for up to 2 days.
- Make the salmon cakes
- 2. Preheat the oven to 350°F (175°C).
- 3. Drizzle a rimmed baking sheet with 2 tablespoons of the olive oil and smooth with your fingers to lightly coat the sheet. Season the salmon with salt and pepper and place, skin side down, on the prepared sheet. Bake until the flesh begins to flake when poked with a fork, 20 to 25 minutes. Remove from the oven and set aside to cool.
- 4. While the salmon is baking, heat the remaining 1 tablespoon olive oil in a small saute pan over medium heat. Add the onion and garlic and cook until soft and translucent, about 3 minutes. Add the white wine and bring to a simmer. Cook for 4 minutes. Turn off the heat and set aside to cool.
- 5. Transfer the onion and garlic to a bowl and flake the salmon into the bowl, taking care to remove any remaining bones and leaving the skin behind on the baking sheet. Lightly beat 1 of the eggs and add to the bowl along with the mayonnaise. Season with salt and pepper. Combine by gently folding with a rubber spatula.
- 6. Line a baking tray with parchment paper. Using your hands, form the salmon mixture into 1 1/2- to 2-inch round cakes that are 1 1/2-to-2-inches thick. You should have about 12 cakes. Place the cakes on the baking sheet and then refrigerate for 10 minutes to help them firm up.
- 7. Lightly beat the remaining 2 eggs in a shallow bowl. Put the panko in a separate bowl. Dip the salmon cakes in the eggs and then dredge in the panko.
- 8. Heat 2 tablespoons of the canola oil in a large saute pan over medium-high heat. When the oil is very hot but not smoking, transfer the coated salmon cakes to the pan and brown for 2 minutes. Flip the cakes, add the remaining 2 tablespoons oil to the pan, and brown for 2 minutes. Transfer the cakes to a baking sheet and bake in the oven to heat throughout, 10 to 15 minutes.
- 9. Serve warm with a dollop of Chipotle-Corn Salsa.