Smoked Salmon Cake Recipe

Prepare Salmon

Place smoked salmon in a large bowl and flake into small pieces with a fork. If using additional cooked fresh salmon for texture, flake and add it now.

Mix Cake Base

Add finely diced shallot, chopped parsley, capers, lemon zest, lemon juice, Dijon mustard, panko breadcrumbs, egg, salt and pepper to the bowl with the salmon. Gently fold until mixture comes together but still has some texture; avoid overworking.

Chill Mixture

Cover and refrigerate the mixture for 20–30 minutes to firm up (this helps shape cakes and prevents them from falling apart while frying).

Shape Cakes

Divide the chilled mixture into 4 equal portions (about 3.5–4 oz each). Form each portion into a compact patty about 3 inches wide and 3/4 inch thick. If you prefer a crisper exterior, gently dredge each patty first in flour, then dip briefly into a lightly beaten egg (use the extra egg from earlier or a small one), and press into extra panko to coat evenly.

Cook Cakes

Heat a large skillet over medium heat and add neutral oil and butter. When the fat is hot and shimmering (but not smoking), add the salmon cakes, working in a single layer without crowding. Cook 3–4 minutes per side until golden brown and crisp, flipping carefully with a spatula. Internal temperature should be warmed through. If cakes are browning too quickly, lower heat slightly and finish in the oven at 350°F (175°C) for 5–8 minutes.

Drain

Transfer cooked cakes to a paper-towel–lined plate to drain briefly while you toast buns and assemble sandwiches.

Make the mojo aioli while the salmon mixture chills. In a small bowl, combine mayonnaise, minced garlic, lime juice, olive oil, ground cumin, smoked paprika, chopped cilantro, salt and black pepper. Whisk until smooth and taste; adjust lime, salt, or cumin to preference. Refrigerate until ready to use.

Toast buns: Heat a skillet or griddle over medium heat and spread the cut sides of brioche buns with butter. Toast cut sides down until golden and slightly crisp, about 1–2 minutes.

Build sandwiches: Spread about 1 tablespoon of mojo aioli on the bottom half of each toasted brioche bun. Place one lettuce leaf on the aioli, add one slice or two of tomato (season lightly with salt and pepper if desired), then place a hot smoked salmon cake on top. Top the cake with a few red onion rings and another small drizzle (about 1 teaspoon) of mojo aioli on the top bun. Close sandwich and press gently.

Serve: Transfer sandwiches to plates. Serve immediately with lemon wedges on the side for squeezing over the salmon cake. Optionally serve with extra mojo aioli for dipping.