These fresh salmon cakes served with Chipotle Lime mayonnaise are packed with spices, peppers and scallions which give them plenty of zing. Trust me, they will hit just the spot. Plus they freeze exceptionally well and can be pulled out for individual meals throughout busy work days. Make them dinner sized or two bite sized and serve as a party appetizer.
These fresh salmon cakes served with Chipotle Lime mayonnaise are packed with spices, peppers and scallions which give them plenty of zing. Trust me, they will hit just the spot. Plus they freeze exceptionally well and can be pulled out for individual meals throughout the busy work days. Make them dinner sized or two bite sized and serve as a party appetizer.
| Servings | Prep Time |
| 16 dinner sized salmon cakes | 40 minutes |
| Cook Time |
| 30 minutes |
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These fresh salmon cakes served with Chipotle Lime mayonnaise are packed with spices, peppers and scallions which give them plenty of zing. Trust me, they will hit just the spot. Plus they freeze exceptionally well and can be pulled out for individual meals throughout the busy work days. Make them dinner sized or two bite sized and serve as a party appetizer.
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Ingredients
- 2.5 lbs salmon
- 3 tbs chili sauce
- 2 tsp soy sauce
- 2 tbs teriyaki sauce
- 1/2 tsp salt
- pepper to taste
- 1 small whole orange pepper diced finely
- 2 whole jalapeno peppers diced finely
- 1 bunch scallions chopped finely
- 3 tbs lemon juice freshly squeezed
- 1/4 cup parsley chopped finely
- 2 tsp lemon zest
- 3 tbs dijjonaise
- 2 tbs Old Bay Seasoning
- 1 tbs Adobe All Purpose seasoning
- 1 tsp salt
- 1/2 tsp pepper freshly ground
- 2 whole eggs lightly beaten
- 1 cup seasoned panko bread crumbs
- 1/4 cup Grapeseed oil
Chipotle Dip
- 3 tbs cultured sour cream
- 3 tbs light mayonnaise
- 1 1/2 tsp Chipotle pepper ground
- 1 tbs lime juice fresh
Servings: dinner sized salmon cakes
Instructions
- Pre-heat the oven to 375 degrees.
- Line a jelly roll pan with aluminum foil. Lay salmon skin side down. Season with salt, pepper, teriyaki sauce, sweet chili sauce and soy sauce.
- Bake for 15-18 minutes until mostly cooked. Remove and cool. Turn oven temperature up to 400.
- In a large bowl, break the salmon apart gently with your hands. Do not over mix.
- Add the chopped scallions, parsley, jalapeno and orange peppers, Old Bay and Adobe seasonings, dijonnaise mustard, bread crumbs, salt, pepper and egg.
- Mix gently with your hands. With moistened hands, form into desired number of patties.
- Heat a non-stick skillet with an 1/8 cup grape seed oil. Pan cook salmon cakes for approximately three minutes per side. Finish for about ten minutes in an oven pre-heated to 400.
Chipotle Sauce
- In a small bowl, whisk sour cream, mayonnaise, lime juice and Chipotle seasoning until creamy. Serve with salmon cakes.
- If freezing salmon cakes, lay on parchment paper lined baking sheet and freeze uncovered for two hours until frozen. Transfer to airtight containers or freezer bags. Reheat in 400 degree oven for 20 minutes turning once.