Paula Deen Spicy Salmon Cakes With Mango Tartar Sauce is a quick weeknight dinner. Crispy, cayenne-spiked cakes get a cool side of mango and caper sauce. Made with canned salmon, panko, and a handful of pantry staples, the whole recipe takes 30 minutes and makes 12.
The cornmeal coating is what makes or breaks these cakes. It gives them a golden, crunchy crust that holds together in the skillet. Skip it and the panko alone turns soft and falls apart in the oil. Coat each cake right before frying so the cornmeal stays dry and crisp.
Mix the tartar sauce first and let it chill while you form the cakes. Drain the canned salmon well so the mixture holds its shape. Fry in small batches of five or six so the oil stays hot enough to crisp them up fast.
Paula Deen Spicy Salmon Cakes With Mango Tartar Sauce
Course: DinnerCuisine: American, SouthernDifficulty: Easy12
servings15
minutes15
minutes170
kcalCornmeal-crusted salmon cakes made with canned pink salmon, panko, eggs, and cayenne pepper, pan-fried until golden and served with a fresh mango tartar sauce.
Ingredients
1 cup mango, peeled and diced (1 large)
1/2 cup mayonnaise
1 tablespoon capers, drained and chopped
Vegetable oil, for frying
1 (14.75 oz) can boneless pink salmon, drained
1 cup panko (or dry breadcrumbs)
2 eggs, lightly beaten
3 tablespoons fresh parsley, chopped
3 tablespoons red onion
1/4 teaspoon cayenne pepper, or to taste
1/4 teaspoon salt, plus extra to season the tartar sauce
Black pepper, freshly ground, to taste
1/3 cup cornmeal
Directions
- Make the tartar sauce: To make tartar sauce, whisk together the mango, mayonnaise, capers, salt and pepper, to taste, in a medium bowl. Cover and refrigerate until ready to use.
- Heat the oil: Heat 1/4-inch of oil in a large skillet over medium-high heat.
- Mix and form the cakes: Put the salmon in a medium bowl and break it up with a fork. Add the panko, eggs, parsley, onion, cayenne and salt. Season with black pepper, to taste, and mix well. Form the mixture into 12 cakes and coat them with the cornmeal.
- Fry the cakes: Carefully put the cakes in the oil, 5 or 6 at a time, and cook until golden brown; about 3 to 4 minutes per side. Transfer to a paper-towel lined plate to drain. Arrange them on a serving platter and serve immediately with tartar sauce.
FAQs
Can I use fresh salmon instead of canned?
Fresh salmon works, but you need to cook and flake it first. Poach or bake a salmon fillet, let it cool, then break it up with a fork the same way. The texture will be a bit less compact than canned, so chill the formed cakes for 15 minutes before frying.
How do I keep the cakes from falling apart in the skillet?
Make sure the salmon is well drained and the mixture binds tightly before shaping. Press each cake firmly and coat it in cornmeal right before it goes in the oil. Frying five or six at a time keeps the pan from getting crowded, which causes them to steam instead of fry.
Can I make the tartar sauce ahead of time?
The recipe makes about 1 1/2 cups of sauce, plenty for 12 cakes. It keeps in the fridge for up to two days. The mango may soften a little, but the flavor gets better overnight as the capers and pepper blend in.
How long do leftover salmon cakes last?
Store them in an airtight container in the fridge for up to three days. Reheat in a 375-degree oven for about 10 minutes to get the crust crispy again. The microwave will make them soggy.
Why coat the cakes in cornmeal instead of more panko?
Cornmeal creates a sturdier, grittier crust that crisps up fast in hot oil. Panko on the outside would absorb too much oil and turn heavy. The cornmeal also adds a faint sweetness that goes well with the mango sauce.
