I’ve recently had a revelation…Salmon Cakes. THIS IS AMAZING for a couple of reasons:
Because salmon is a firm fish, salmon cakes are not finicky like crab cakes and you don’t have to let them set up in the refrigerator! This means you can go straight from mixing to pan-searing to most importantly, EATING.
Today is the first day of my favorite season and nothing says “Welcome Spring” like color and flavor! The mango salsa I make to top these off is the perfect compliment to the crispy exterior of the salmon cakes.
The recipe is easy and only requires a few ingredients. Serve two salmon cakes with a side salad for a smaller lunch portion, or three for a more hearty dinner serving.
I use a cast iron skillet to achieve that beautiful golden brown crust.
This dish will become a staple at my house, from here on out! The Panko breadcrumbs and sour cream work together to bind the salmon and seasonings. The cakes are crispy on the outside and fork-tender on the inside, with the bright flavor of salmon piercing through them. The mango salsa adds great texture and the acidity in the salsa wakes up your palate like never before! Some Kinda Good Fresh Salmon Cakes with Mango Salsa never tasted so right.
Fresh Salmon Cakes with Mango Salsa
For the Salmon Cakes: Serves 3 – 4
4 Tbs Olive oil
1 pound Fresh Salmon, skin removed and finely chopped
1 cup Panko Bread Crumbs
4 Tbs Sour Cream
Salt and Pepper to Taste
TIP: Be sure to chop the salmon by hand; a food processor will quickly turn the salmon to a paste.
In a cast iron skillet (or standard frying pan), heat olive oil over medium-high heat. Get it good and hot because you want to achieve that nice sear on the salmon cakes. Meanwhile, in a medium bowl, toss together salmon, bread crumbs, sour cream and seasonings. Make 9 (2 1/2 inch) patties. Pan-sear them for about 3 minutes on each side. Drain on paper towels and set aside.
For the Mango Salsa:
1 Mango, diced
1 Tomato, diced
1/4 cup purple onion diced
1 jalapeno, seeded and diced
Zest of 1 lime
Juice of 1/2 lime
1 bunch cilantro, minced
1 tsp sugar
Salt and Pepper to Taste
I add a little sugar to this salsa to reinforce the natural sweetness of the mango.
In another medium bowl, toss all ingredients together. Garnish with fresh cilantro. Top salmon cakes with salsa. Devour!
Have you ever made salmon cakes? There’s no time like the present! Happy Spring, and be sure to share your photos with me on social media with #SomeKindaGood.
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Georgia native Rebekah Faulk Lingenfelser is a freelance writer, entertainer and food enthusiast who writes and speaks about her love of good food and the Coastal South. A Season 2 Contestant on ABC’s “The Taste,” she is the Statesboro Herald food columnist and host of SKG-TV on YouTube. A public relations graduate of Georgia Southern University, Rebekah also attended Savannah Technical College’s Culinary Institute of Savannah. To learn more, connect with Some Kinda Good on social media, or visit RebekahFaulk.wix.com/RebekahFaulk.
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