Mini salmon cakes are great as an appetizer or make the mini salmon cakes larger for an entree. Easy to make. Can be made ahead and refrigerated for a day or two and frozen for no more than a week.
Combine the drained and flaked salmon and the Panko bread crumbs into a large bowl. Set aside. In another bowl mix together the mustard, Worcestershire, Old Bay, jalapenos, cilantro, egg, shallots, mayonnaise, and lemon zest. Add the mayonnaise mixture to the salmon mixture and stir to combine.
Using your fingers, shape about 1 ½ Tbls of the salmon mixture into half-dollar-size round patties. Do not over-handle as the patties will become dense. Put each salmon cake in the skillet as it’s completed. Continue with the remaining salmon mixture and cook until golden brown on the bottom, 30 seconds to 1 minute. (This time isn’t accurate; just test them for color and firmness. If you take them off too soon, they crumble) Turn the salmon cakes and cook until golden brown, about 1 minute more.
Transfer the salmon cakes to a plate with a paper towel to drain them before putting them in the oven.
NOTE: Make them any size you want and adjust the cooking time accordingly. Large, single portion salmon cakes will take about 15 minutes or more to heat through the center. They “fluff” up when cooking.
Transfer the salmon cakes to the prepared baking sheet. Bake for 10 minutes, or until golden brown
The salmon cakes may be held in a warm oven for 30 minutes, or cooled after 10 minutes and reheated at serving time. Serve warm with the Chili-Lime Aioli.
Make them any size you want and adjust the cooking time accordingly. Large, single portion crab cakes will take about 15 minutes or more to heat through the center. They “fluff” up when cooking.
I also use lemon juice and don’t always use the zest. The juice doesn’t have to be fresh and I add it to-taste.