Flaked hot smoked salmon and Old Bay mayo turn these crispy cakes into an appetizer rich with spice and flavor!
1⁄2 cup Canola oil (for frying)
Mix salmon, 2 tablespoons mayonnaise, mustard, red pepper, and parsley together in a bowl.
Mix ¼ cup mayonnaise with Old Bay, and reserve.
Take a tablespoon measure, and make a 2-inch ball, and place on a plate or sheet tray. Using your hands, form the balls down into compact cakes.
Pour panko into a separate bowl. Roll each cake in the panko until it’s loosely coated.
In a large sauté pan, add oil, and preheat to medium, until the oil is shimmering but not smoking.Fry the cakes on the first side until golden brown, about 2 minutes, flip and repeat on the other side for 1 minute.
Drain on paper towel lined plate or sheet tray.
Serve with dollop of Old Bay mayo, or on side.
Parsley, to garnish.
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