Equipment
Ingredients
Jalapeño Mayonnaise
- 228 g mayonnaise
- 45 ml pickled jalapeños, chopped
- 1 g kosher salt
Salmon Cake Base
- 15 ml olive oil
- 180 g corn kernels, fresh or frozen
- 30 g shallot, minced
- 3 garlic, minced
- 2 g chipotle chile powder
- 45 ml pickled jalapeños, chopped
- 76 g mayonnaise
- 1 egg, room temperature
- 1 lime, halved
- 475 g salmon, cooked and flaked
- 110 g panko breadcrumbs
- 10 g parsley, chopped
Coating and Frying
- 40 g all-purpose flour
- 1 g chipotle chile powder
- 60 ml olive oil
- 2 g kosher salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 1037 kcal
- Protein
- 33 g
- Carbohydrates
- 43 g
- Fat
- 82 g
- Fiber
- 4 g
- Sugar
- 7 g
- Sodium
- 1027 mg
- Saturated Fat
- 13 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 29 g
- Polyunsaturated Fat
- 38 g
- Cholesterol
- 166 mg
- Potassium
- 808 mg
- Calcium
- 71 mg
- Iron
- 2.8 mg
- Magnesium
- 56 mg
- Phosphorus
- 448 mg
- Zinc
- 1.3 mg
- Vitamin A
- 106 mcg
- Vitamin C
- 39 mg
- Vitamin D
- 0.4 mcg
- Vitamin E
- 7.0 mg
- Vitamin K
- 177 mcg
- Vitamin B6
- 0.6 mg
- Vitamin B12
- 3.8 mcg
- Thiamin
- 0.28 mg
- Riboflavin
- 0.39 mg
- Niacin
- 9.9 mg
- Folate
- 59 mcg
- Water
- 174 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Stir together the mayonnaise, chopped jalapeños with their liquid, and salt in a small bowl.
Cover the sauce and refrigerate until service.
Heat 15ml (1 tbsp) olive oil in a large skillet over medium-low heat.
Add corn, shallots, garlic, 2g chipotle powder, and a pinch of salt. Sauté for 2 to 5 minutes until shallots soften.
Stir in the 45ml of chopped jalapeños, scraping the bottom of the pan to release any browned bits.
Remove the corn mixture from the heat and allow it to cool slightly.
In a large bowl, whisk the 76g mayonnaise, egg, lime zest and juice from half the lime, and salt.
Gently fold in the flaked salmon, panko, parsley, and the cooled corn mixture until combined.
Cover the mixture and refrigerate for 15 minutes to allow the binder to set.
On a plate, mix the flour with the remaining chipotle powder and a pinch of salt.
Shape the salmon mixture into 8 to 10 patties, each about 2cm (3/4 inch) thick.
Dredge each patty in the seasoned flour, coating all sides evenly.
Heat 60ml (1/4 cup) olive oil in the cleaned skillet over medium heat.
Fry the cakes in batches for 2 to 3 minutes per side until golden brown and heated through to 63°C (145°F).
Transfer the cakes to paper towels to drain, then sprinkle with a little salt.
Serve the hot cakes with the prepared jalapeño mayonnaise and lime wedges.
Chef's Notes
- If using canned salmon, ensure it is well-drained and any bones or skin are removed before flaking.
- For a cleaner fry, wipe the skillet between batches if flour residue begins to burn.
Storage
Refrigerator: 3 days — Store in an airtight container; cakes may lose crispness.
Freezer: 1 month — Freeze shaped, uncooked patties for best results.
Reheating: Reheat in a skillet over medium heat or in an oven at 175°C (350°F) to restore crispness.
Troubleshooting
Cakes fall apart during frying
Cause: Mixture is too dry or was not chilled long enough to hydrate the panko.
Fix: Add 15g (1 tbsp) of extra mayonnaise to the remaining mixture to increase binding.
Prevention: Ensure the 15-minute refrigeration step is not skipped.
Exterior burns before center is hot
Cause: Skillet temperature is too high.
Fix: Lower heat immediately and finish the cakes in a 175°C (350°F) oven for 5 minutes.
Prevention: Maintain medium heat and use a neutral oil with a high smoke point.
Cultural Context
Salmon cakes, or salmon patties, are a popular dish with roots in both European and American coastal cuisines, particularly where salmon is abundant. They evolved as a way to utilize leftover cooked salmon, transforming it into a flavorful and economical meal. This recipe adds a modern American twist with smoky chipotle and spicy jalapeño, reflecting contemporary flavor preferences.
