Thai Salmon Cakes with Basil Lime Mayonnaise
Thai Salmon Cakes with Basil Lime Mayonnaise combine two of summer's best—healthful salmon and fresh basil! They're easy to make, freeze great, and provide a vibrant, zesty flavor that elevates any meal. Perfect for a quick dinner or as a crowd-pleasing appetizer, these cakes are as versatile as they are delicious.
Servings: 4
Ingredients
Salmon
- 14 ounces wild salmon
- Salt and freshly ground black pepper to taste
- 2 scallions white and light green part only, finely chopped
- ¼ small red bell pepper finely chopped (about ¼ cup)
- ¼ cup chopped fresh cilantro
- 2 cloves garlic minced
- 2 tablespoons fresh lime juice about 1 large lime
- 2 teaspoons minced ginger
- 2 teaspoons fish sauce
- 1 teaspoon red curry paste or to taste (taste before adding egg!)
- 1 teaspoon chili garlic sauce
- ½ cup panko plus more for coating cakes
- 1 large egg beaten
- ½ cup canola oil or vegetable oil for frying
Basil Lime Mayonnaise
- 1 cup mayonnaise regular or reduced-fat
- 2 tablespoons fresh lime juice about 1 large lime
- 1 jalapeno pepper seeded if desired, chopped
- 8-10 large leaves fresh basil
- 2 cloves garlic coarsely chopped
Instructions
Salmon Cakes
- Preheat oven to 375 degrees. Season salmon with salt and black pepper. Bake for 12-14 minutes or until salmon is almost cooked through and can be flaked. Cool 15 minutes.
- Combine scallions, red bell pepper, cilantro, garlic, lime juice, ginger, fish sauce, red curry paste, chili garlic sauce and panko in a bowl. Season to taste with salt and black pepper, adjusting any other seasoning as desired.
- Flake salmon into the bowl, add the egg and gently stir to combine. Form into 8 uniform cakes. Chill in the refrigerator for 1 hour or in the freezer for 15 minutes.
- Coat salmon cakes with panko.
- Heat oil over medium-high heat in a non-stick skillet or sauté pan.
- Place salmon cakes in hot oil, working in batches if necessary. Reduce heat to medium. Cook 2-3 minutes per side or until nicely browned.
- Place on a cooling rack to drain set on a baking sheet or on aluminum foil.
Basil Lime Mayonnaise
- Combine aioli ingredients in a food processor or blender. Process until smooth. Serve with salmon cakes.
Notes
Prep time includes the time for them to set up in the refrigerator.
MAKE-AHEAD:
- Form into cakes and refrigerate covered for up to 8 hours. Cook per directions.
- Can also be cooked, cooled, and reheated in the oven or toaster oven.
- Cook as directed, cool, then freeze.
- Reheat in the oven or toaster oven for 20-25 minutes.
Nutrition
Serving: 4 | Calories: 1160kcal | Carbohydrates: 34g | Protein: 45g | Fat: 94g | Saturated Fat: 13g | Polyunsaturated Fat: 76g | Trans Fat: 1g | Cholesterol: 191mg | Sodium: 1019mg | Fiber: 1g | Sugar: 16g