Crispy Salmon and Corn Cakes with Spicy Jalapeño Mayonnaise

Updated Oct. 12, 2023

Recipe Overview

Total Time: 1 hour 5 minutes | Prep Time: 15 minutes | Cook Time: 50 minutes | Servings: 4–5 (8–10 cakes)

Ingredients

For the Jalapeño Mayonnaise

  • 1 cup mayonnaise (preferably full-fat)

  • 3 tablespoons chopped pickled jalapeños (from a jar), plus 2 tablespoons pickling liquid (from the jar)

  • ¼ teaspoon kosher salt (e.g., Diamond Crystal)

For the Salmon Cakes

  • 3 tablespoons chopped pickled jalapeños (additional, for the filling)

  • ⅓ cup mayonnaise (for binding the mixture)

  • 1 large egg

  • 1 lime (cut in half, zest and juice reserved)

  • 2 cups cooked, flaked salmon (from 3 × 6-ounce drained cans of boneless, skinless salmon; or see Chef’s Tip for fresh salmon)

  • 1 cup panko breadcrumbs

  • ⅓ cup chopped fresh cilantro or parsley (optional)

  • ⅓ cup all-purpose flour

  • 1 tablespoon olive oil (for sautéing corn) + ¼ cup olive oil (for frying)

  • ¾ cup fresh corn kernels (from 1 large or 2 small ears; or 1 cup thawed, drained frozen corn)

  • ¼ cup minced shallots (about 1 medium shallot)

  • 3 medium garlic cloves, minced

  • ½ teaspoon chipotle chile powder (divided: ¼ tsp for corn, ¼ tsp for the cakes)

  • Kosher salt and freshly ground black pepper (to taste)

  • Lime wedges, for serving

Chef’s Note: Fresh Salmon Alternative

To use fresh salmon: Roast a 1-pound skin-on fillet at 375°F (190°C) for 15–20 minutes until just cooked through (internal temp 145°F/63°C). Cool slightly, then remove and discard the skin. Flake the flesh with a fork.

Preparation

Step 1: Prepare the Jalapeño Mayonnaise

In a small bowl, whisk together the mayonnaise, chopped jalapeños, pickling liquid, and salt until fully incorporated. Cover tightly and refrigerate for at least 1 hour (or up to 3 days) to allow flavors to meld.

Step 2: Sauté the Corn and Aromatics

Heat 1 tablespoon olive oil in a large skillet over medium-low heat. Add the corn kernels, minced shallots, garlic, ¼ teaspoon chipotle powder, and ¼ teaspoon salt. Sauté, stirring occasionally, until the shallots are translucent and the corn is tender (2–5 minutes). Remove from heat and stir in the additional 3 tablespoons chopped jalapeños, scraping any browned bits from the pan (to capture flavor). Transfer the mixture to a plate and let cool to room temperature (about 10 minutes).

Step 3: Combine the Wet Ingredients and Bind

In a large bowl, whisk together the ⅓ cup mayonnaise, egg, lime zest (from half the lime), and lime juice (from half the lime). Add 1 teaspoon salt and a few grinds of black pepper, whisking until smooth. Fold in the flaked salmon, panko breadcrumbs, chopped cilantro/parsley, and the cooled corn mixture. Toss gently until everything is evenly mixed.

If using canned salmon (drier texture), add 1–2 extra tablespoons of mayonnaise until the mixture binds easily (press a small portion between fingers to ensure it holds shape). Refrigerate for at least 15 minutes to firm up the mixture (this prevents the cakes from falling apart during frying).

Step 4: Form and Flour the Patties

Place the flour, remaining ¼ teaspoon chipotle powder, and a generous pinch of salt on a clean plate. Wet your hands slightly to prevent sticking, then use a ⅓-cup measuring cup to scoop mounds of the salmon mixture. Form each into a ¾-inch-thick patty (about 8–10 total). Dip the patties into the flour mixture, turning to coat all sides. Transfer the floured patties to a plate and set aside while heating the frying oil.

Step 5: Fry the Salmon Cakes

Heat ¼ cup olive oil in a large skillet over medium heat (350°F/175°C). Working in batches (avoid overcrowding the pan), add 2–3 patties at a time. Press gently with a spatula to ensure even contact with the oil. Cook until golden brown on the bottom (2–3 minutes). Flip and cook the second side for another 2–3 minutes, adjusting heat to medium-low if splattering occurs (lower heat prevents burning). Use a slotted spoon to transfer cooked cakes to a paper towel-lined plate.

Pro Tip: If corn kernels loosen during frying, quickly scoop them back into the pan or discard (they’ll crisp up nicely!).

Step 6: Drain and Season

Sprinkle the hot cakes with a light pinch of salt immediately after draining. Repeat with remaining batches, adding more oil to the pan as needed. The total cooking time for all cakes should be 50 minutes (10 minutes per batch).

Step 7: Serve

Arrange the crispy salmon cakes on a platter. Serve hot with a generous dollop of the jalapeño mayonnaise and lime wedges. Garnish with additional fresh cilantro or lime zest for a vibrant finish.

Chef Tips & Variations

  • Low-Fat Swap: Replace ⅓ cup mayo with full-fat Greek yogurt (10% fat) for 7g added protein per ⅓ cup (vs. 0g in mayo).

  • Frozen Corn: Thaw frozen corn, drain thoroughly, and proceed (excess moisture will prevent soggy cakes).

  • Baking Option: For a lighter version, bake the formed patties on a parchment-lined sheet at 400°F (200°C) for 20–25 minutes (flip halfway).

  • Freezing: Form uncooked patties, freeze on a baking sheet, then transfer to a freezer bag. Bake from frozen at 400°F (200°C) for 15–20 minutes.

  • Binding Fix: If the mixture is too dry, add 1 extra egg or 2 tablespoons Greek yogurt to improve cohesion.

Enjoy your crispy, flavorful salmon and corn cakes! 🌽🐟🌶️