My mom grew up with Cod Fish Cakes as did my husband and neither one of them ever wants to see a Cod Fish Cake again. My mom baked Salmon Croquettes on occasion and I thought they were pretty good.
So ladies and gentlemen, don't boo and hiss; because these ain't yo' moma's fish cakes! Stick around for an economical and deliciously retro update. Even my husband the salmon and fish cake hater will scarf these petite patties down in a blink of an eye!
Spicy Caper Remoulade Sauce -
1-1/2 tablespoons Chipolte mayo
1-1/2 tablespoons mayo with olive oil
1-1/2 tablespoons capers, drained and chopped
1 teaspoon spicy whole grain mustard
2 tablespoons lemon juice
Kosher salt and freshly ground black pepper
Whisk the above ingredients together, cover and refrigerate until ready to use.
Canola or vegetable oil, for frying
1 (14.75-ounce) can boneless pink salmon, drained
3/4 cup Panko bread crumbs
2 eggs, lightly beaten
2 tablespoons chopped flat leaf parsley
2 tablespoons finely chopped red onion
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 cup cornmeal
Heat about 1/4 inch of oil in a large, preferably cast iron skillet over medium heat.
Place drained salmon in a large bowl and flake up with a fork.
Add panko, eggs, onions, parsley, cayenne, salt and black pepper to salmon.
Mix well and form into patties about the size of slider patties. Makes about 8 to 10 patties.
Carefully coat or sprinkle both sides of the patties with cornmeal. The cornmeal gives the patties more crunch and also gives them a beautiful brown color. Place the patties the heated oil, don't crowd the skillet and fry until golden brown; about 4 minutes per side. You may have to fry the patties in batches.
Transfer the cooked salmon patties to a paper-towel lined plate.
Serve immediately with the caper remoulade sauce.