Spicy Salmon Cakes
Aug 06, 2022
6
15 minutes
15 minutes
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!
Directions
For the Salmon Cakes
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.
For the Tartar Sauce
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!
