Salmon and Corn Cakes With Jalapeño Mayonnaise
Updated Oct. 12, 2023
- Total Time
- 1 hour 5 minutes
- Prep Time
- 15 minutes
- Cook Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup mayonnaise
- 3tablespoons chopped pickled jalapeños, plus 2 tablespoons pickling liquid from the can or jar
- ¼teaspoon kosher salt (such as Diamond Crystal)
- 1tablespoon olive oil, plus more for frying
- ¾cup fresh corn kernels (from 1 large or 2 small ears)
- ¼cup minced shallots (about 1 medium shallot)
- 3medium garlic cloves, minced
- ½teaspoon chipotle chile powder
- Kosher salt (such as Diamond Crystal) and black pepper
- 3tablespoons chopped pickled jalapeños
- ⅓cup mayonnaise, plus more as needed
- 1large egg
- 1lime, cut in half
- 2cups cooked, flaked salmon (see Tip for fresh, or from 3 (6-ounce) drained cans of boneless, skinless salmon))
- 1cup panko
- ⅓ cup chopped fresh cilantro or parsley
- ⅓ cup all-purpose flour
- Lime wedges, for serving
For the Mayonnaise
For the Salmon Cakes
Nutritional analysis per serving (4 servings)
812 calories; 71 grams fat; 11 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 38 grams polyunsaturated fat; 31 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 14 grams protein; 539 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the mayonnaise: In a small bowl, mix together the mayonnaise, jalapeños, pickling liquid and salt. Cover and refrigerate until ready to serve, up to 3 days.
- Step 2
Prepare the salmon cakes: Heat 1 tablespoon oil in a large skillet over medium-low. Add the corn, shallots, garlic, ¼ teaspoon of the chipotle powder and ¼ teaspoon salt and cook, stirring occasionally, until the shallots are translucent, 2 to 5 minutes. Off the heat, stir in the jalapeños, scraping any browned bits from the pan. Set aside in the pan to cool slightly.
- Step 3
In a large bowl, whisk together the mayonnaise, egg, zest and juice from half the lime, 1 teaspoon salt and a few grinds of black pepper until smooth. Add the salmon, breadcrumbs, cilantro and corn mixture and toss until well mixed. (If you’re using canned salmon, which is drier, you may need to add a few more tablespoons of mayonnaise to get the ingredients to bind.) Refrigerate for at least 15 minutes to allow the mixture to firm up.
- Step 4
Combine the flour, the remaining ¼ teaspoon chipotle powder and a generous pinch of salt on a plate. Using a ⅓-cup measure, scoop out mounds of the salmon mixture and form them into patties about ¾-inch thick. You should have 8 to 10 cakes. Dip the patties into the flour, turning to coat them on all sides. Set on a plate until ready to cook.
- Step 5
Rinse and dry the skillet and return it to the stove. Add ¼ cup oil and heat over medium. When the oil is hot, working in batches, add salmon cakes and cook, pressing the cakes lightly with a spatula, until browned on the bottom, 2 to 3 minutes. Flip and cook on the other side until browned, 2 to 3 more minutes, lowering the heat if necessary to avoid splattering and to prevent the oil from browning. If any corn kernels break free during cooking, quickly scoop them out with a spoon.
- Step 6
Transfer the cooked cakes to a plate lined with a paper towel and sprinkle with salt. Repeat with the remaining cakes, adding more oil to the pan if necessary.
- Step 7
Cut the remaining lime half into wedges. Serve the salmon cakes hot, with the pickled jalapeño mayonnaise and lime wedges on the side.
- You can also cook your own salmon fillets for this recipe. Roast a 1-pound piece of salmon at 375 degrees for 15 to 20 minutes, until just cooked through. Cool, then remove and discard the skin. Flake the salmon into pieces with a fork.
Private Notes
Comments
Yes, I often use Cabot's full-fat Greek yogurt (10% fat) as a sub for mayo (65% fat). As a bonus, 1/3 cup of mayo (as called for in this recipe) contains 0 g of protein, while an equal amount of yogurt provides 7 grams of protein.
I wonder if you could freeze the cakes, before frying them? That way, a single person could have multiple meals.
The recipe calls for corn off the cob. Would frozen corn work? Frozen corn is partially cooked (blanched) prior to cooking. If you used frozen corn, did you thaw it first or toss it in the pan frozen with the other ingredients?
Delicious and elegant! I cooked as per recipe except I inadvertently ran out of panko so 30g less than directed. I used canned wild caught red salmon which I mashed prior to mixing, including skin and bones. The pickled jalapeño mayo was the perfect accompaniment though next time I will sub the mayo for Greek yoghurt. I served with steamed mixed vegetables dressed with gomashio.
I swapped pickled jalapeños for canned chipotles and these were great! Also I made a gf version with masa. The texture was a bit corse and they were a bit wet, next time I'd do 1/2 masa and 1/2 corn flour for the filling.
I used peas, onion, and hatch green chili as subs. Better than I expected. Used horseradish sauce for dipping.
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