Spicy Salmon Cakes
For Episode 7 of The Great American Recipe, the 90 minute challenge revolved around recipes that have been passed down and adapted from generation to generation. When I read this challenge, I instantly thought of my mom's salmon pancakes. These pancakes had a lot of flavor, but could definitely use a glow up.
I reinvented this recipe in a few ways, combining my absolute *love* of kimchi into the recipe and using fresh salmon versus the canned stuff. I turned her recipe into a cake versus a pancake and created a tartar sauce that is absolutely to die for it. I also turned up the volume on the spice, leading to one banging salmon cake!
Serve over a sticky rice or a nice spring greens salad!
- Author
- Brian Leigh
- Prep Time
- 15 minutes
- Cook Time
- 15 minutes
- Servings
- 6
- Category
Entree
- Cuisine
Americana
Ingredients
- 2 lbs fresh salmon, deskinned and rough chopped
- 2 cups spicy kimchi, chopped
- 1 egg
- 1 tablespoon sriracha
- 1 tablespoon Somethin’ To Cry About
- 1.25 cups panko breadcrumbs
- 1 cup mayonnaise
- ¼ cup sweet relish
- ¼ cup pickled jalapenos, chopped
- 1 tsp sugar
- 2 tsp kimchi liquid
- 1 tsp smoked salt
- 1 tsp black pepper
- ¼ tsp dried tarragon
Directions
- Filet the salmon, removing the skin and removing any pin bones.
- Rough chop the salmon into chunks and transfer to mixing bowl.
- Chop up the kimchi and transfer to a large mixing bowl, making sure to reserve a measure of the liquid for the tartar sauce.
- Add sriracha, Somethin’ To Cry About and egg to the chopped kimchi and mix.
- Combine the salmon and the kimchi mixture together, adding panko breadcrumbs to bind.
- Place in the refrigerator to set up for at least 10 minutes, or up to an hour.
- Combine all ingredients in a mixing bowl.
- Place in refrigerator until ready to serve.
- In a large pan over medium high heat, add oil and heat until shimmering.
- Form patties into approximately burger sized pucks and press into panko breadcrumbs.
- Fry salmon cakes until golden brown, approximately 3 minutes per side. These cakes will absorb the oil, so be sure to keep the pan oiled up. Be very careful while handling the cakes, as they are delicate.
- Serve with a dollop of tartar sauce and your favorite chili oil, such as Tonz’s Kitchen!
