Spicy Tinned Salmon Cakes with Avocado Crema

Spicy Tinned Salmon Cakes with Avocado Crema

Pantry salmon turns crispy-edged and tender with a cool, tangy avocado crema spooned over top.

Total 30 min Makes 4 servings Calories 365/serving

Dietary

Pescatarian, Nut free, Halal

Allergens

Fish, Eggs, Wheat, Dairy

Canned salmon gets mixed with breadcrumbs, egg, and hot sauce, then pan-fried until golden and crisp at the edges. A smooth avocado crema with lime and sour cream cools down the spice. These come together quickly on a weeknight and work equally well as a sandwich filling or main dish with a salad.

Ingredients

  • 2 cans (6 ounces each) tinned salmon, drained and flaked
  • 2/3 cup panko breadcrumbs
  • 1 large egg, beaten
  • 2 tablespoons mayonnaise
  • 1 tablespoon hot sauce
  • 2 tablespoons green onion, thinly sliced
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper, freshly ground
  • 3 tablespoons vegetable oil, for frying
  • 1 ripe avocado, pitted and peeled
  • 1/3 cup sour cream
  • 1 tablespoon fresh lime juice
  • 1 tablespoon fresh cilantro, chopped
  • 1 clove garlic, minced
  • 1/4 teaspoon kosher salt
  • 2 tablespoons water

Method

  1. In a medium bowl, flake the drained salmon with a fork, removing any large bits of skin or bone.

  2. Add the panko, egg, mayonnaise, hot sauce, green onion, lime juice, smoked paprika, cayenne, salt, and black pepper to the salmon. Mix gently with a fork until just combined.

  3. Divide the mixture into 8 portions and shape each into a patty about 2 1/2 inches wide and 3/4 inch thick. Place on a plate and chill for 10 minutes to help them hold together.

  4. While the patties chill, make the crema: in a small food processor or blender, combine the avocado, sour cream, lime juice, cilantro, garlic, salt, and water. Blend until smooth, scraping down the sides as needed.

  5. Heat the vegetable oil in a 9-inch nonstick skillet over medium heat until shimmering.

  6. Working in batches, fry the salmon cakes for 3 to 4 minutes per side, until golden brown and crisp at the edges.

  7. Transfer the cooked cakes to a paper towel-lined plate to drain briefly.

  8. Serve the salmon cakes warm, topped with a generous spoonful of avocado crema.

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    Spicy Tinned Salmon Cakes with Avocado Crema

    Canned salmon gets mixed with breadcrumbs, egg, and hot sauce, then pan-fried until golden and crisp at the edges. A smooth avocado crema with lime and sour cream cools down the spice. These come together quickly on a weeknight and work equally well as a sandwich filling or main dish with a salad.

    30 min 4 servings 365 cal

    Ingredients

    • 2 cans (6 ounces each) tinned salmon, drained and flaked
    • 2/3 cup panko breadcrumbs
    • 1 large egg, beaten
    • 2 tablespoons mayonnaise
    • 1 tablespoon hot sauce
    • 2 tablespoons green onion, thinly sliced
    • 1 tablespoon fresh lime juice
    • 1/2 teaspoon smoked paprika
    • 1/4 teaspoon cayenne pepper
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon black pepper, freshly ground
    • 3 tablespoons vegetable oil, for frying
    • 1 ripe avocado, pitted and peeled
    • 1/3 cup sour cream
    • 1 tablespoon fresh lime juice
    • 1 tablespoon fresh cilantro, chopped
    • 1 clove garlic, minced
    • 1/4 teaspoon kosher salt
    • 2 tablespoons water

    Method

    1. 1

      In a medium bowl, flake the drained salmon with a fork, removing any large bits of skin or bone.

    2. 2

      Add the panko, egg, mayonnaise, hot sauce, green onion, lime juice, smoked paprika, cayenne, salt, and black pepper to the salmon. Mix gently with a fork until just combined.

    3. 3

      Divide the mixture into 8 portions and shape each into a patty about 2 1/2 inches wide and 3/4 inch thick. Place on a plate and chill for 10 minutes to help them hold together.

    4. 4

      While the patties chill, make the crema: in a small food processor or blender, combine the avocado, sour cream, lime juice, cilantro, garlic, salt, and water. Blend until smooth, scraping down the sides as needed.

    5. 5

      Heat the vegetable oil in a 9-inch nonstick skillet over medium heat until shimmering.

    6. 6

      Working in batches, fry the salmon cakes for 3 to 4 minutes per side, until golden brown and crisp at the edges.

    7. 7

      Transfer the cooked cakes to a paper towel-lined plate to drain briefly.

    8. 8

      Serve the salmon cakes warm, topped with a generous spoonful of avocado crema.