I am always looking for new and interesting ways to get fish into my husband’s diet. He doesn’t like whole fish, or even skin-on filets – basically, he doesn’t want any reminders that the fish was once alive. With few exceptions, the better disguised the fish is, the more he enjoys the dish.
These salmon cakes aren’t as healthy as steamed fish, of course, but they sure are tasty. I used light mayo and sour cream to better manage the calories and fat, and no one noticed a difference. The cakes were so moist and flavorful, with a nice crust on the outside from a quick pan-fry. You could probably substitute another oily fish if salmon isn’t your thing or isn’t available, but I think it worked really well. This is a delicious way to get those omega-3 fatty acids!
Whisk mayo, sour cream, lime zest, line juice, and cilantro in small bowl. Season with salt and pepper; set aside.
Place 3/4 cup panko in shallow dish. Combine salmon, chiles, scallions, 3 tablespoons mayo mixture, remaining panko, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Form salmon mixture into four 3 1/2 inch patties. Dredge patties in panko, pressing to adhere.
Heat oil in large nonstick skillet over medium heat until shimmering. Add patties to skillet and cook until golden brown and cooked through, about 3 minutes per side. Serve with remaining mayo mixture.