Salmon Cakes with Lemon-Herb Mayonnaise

These salmon cakes step up from the canned-fish weeknight classic by using fresh diced salmon instead. Hand-cutting the fillet into quarter-inch dice keeps real chunks of fish in the patty, giving every bite recognizable salmon flavor and texture instead of the flaky, undifferentiated mash you get with canned.

Cornflake crumbs are the unusual binder here. They absorb less moisture than breadcrumbs and crisp up beautifully when pan-fried, giving the cake a craggier, crunchier exterior than the typical Panko-bound version.

The lemon-herb mayonnaise on the side is what pulls everything together. A spoonful of horseradish gives it a sharp, sinus-clearing edge that cuts straight through the rich salmon, with thyme and lemon juice keeping it bright.

Medium-low heat for the pan-fry is intentional. The salmon is already small-diced, so the cakes only need to brown and warm through, not cook from raw. Higher heat browns too fast and leaves the centers cold.

Chef Tips

• Chop the salmon by hand rather than using a food processor. Processed salmon turns to paste.
• Chill the formed patties for 15 to 20 minutes before frying. The cakes hold together much better on a chilled rest.
• Make the lemon-herb mayo a day ahead. The thyme infuses into the mayo overnight for deeper flavor.
• Use a fish spatula or thin metal spatula for the flip. Sturdy spatulas tear the delicate crust.

Variations

• Swap thyme for fresh dill or tarragon for a different herbal profile.
• Add a teaspoon of capers and a tablespoon of finely chopped red onion to the patty mix for extra brightness.
• Stir grated lemon zest into the mayo for an extra citrus pop.