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)
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.
