Ingredients Seafood Salmon Spicy Chipotle Salmon Cakes with Lemon Mayonnaise Be the first to rate & review! Food & Wine’s Kelsey Youngman loves making these Spicy Chipotle Salmon Cakes for an easy weeknight dinner. Using pantry staples and some fresh lemon, the cakes come together quickly and get some bold spice from the chipotle in adobo. Feel free to use any citrus you have on hand; lime would work particularly well. Slideshow: More Salmon Recipes By Kelsey Jane Youngman Kelsey Jane Youngman Kelsey Jane Youngman is a New York–based cook, baker, writer, and editor for Food & Wine with over 7 years of experience in food media. Kelsey has developed recipes, worked in culinary production, starred in cooking videos, and baked cookies for Cookie Monster.Expertise: recipe development, cooking, baking, food styling.Experience: Kelsey Jane Youngman has spent her life in kitchens, and began her professional training at the San Francisco Cooking School before moving to New York City to attend the Natural Gourmet Institute. She completed an externship in the Good Housekeeping test kitchen and cooked on the line at several city restaurants before joining Food & Wine's test kitchen editorial team. There, Kelsey has managed the kitchens, tested and developed recipes, written feature stories, worked as a culinary producer on multiple video series, and starred in her own series, "The Best Way," as well as several episodes of "F&W Cooks." Food & Wine's Editorial Guidelines Published on December 20, 2017 Print Rate It Share Share Tweet Pin Email Photo: Abby Hocking Active Time: 30 mins Total Time: 1 hrs Yield: 8 patties Ingredients LEMON MAYONNAISE: 1 cup mayonnaise 1 tablespoon thinly sliced scallions 2 teaspoons finely grated lemon zest plus 1 tablespoon fresh lemon juice Kosher salt Freshly ground pepper CHIPOTLE SALMON CAKES: 1 tablespoon thinly sliced scallions, plus more for garnish 1 tablespoon seeded and minced chipotle in adobo 1 1/2 cups panko Two 4-ounce cans sockeye salmon, drained and bones removed Kosher salt Freshly ground pepper 2 large eggs, beaten 1/2 cup all-purpose flour Canola oil, for frying Directions Make the Lemon Mayonnaise In a small bowl, whisk the mayonnaise with the scallions and lemon zest and juice. Season with salt and pepper. Transfer 1/2 cup to a small bowl and reserve the remaining mayonnaise for serving. Make the Chipotle Salmon Cakes In a medium bowl, mix the 1/2 cup of reserved lemon mayonnaise with the scallions, chipotle and 1/2 cup of the breadcrumbs. Gently fold in the salmon and season with salt and pepper. Line a large rimmed baking sheet with parchment. Form the salmon mixture into eight 2-inch patties and transfer to prepared baking sheet. Refrigerate until firm, about 30 minutes. Meanwhile, in a shallow bowl, beat the eggs with a pinch of salt. Spread the flour and panko into 2 separate shallow bowls. Dredge the patties in the flour, gently shaking off any excess. Dip the patties in the eggs and then dredge in the panko, pressing lightly to help it adhere. In a large skillet, heat 1/4-inch of canola oil until shimmering. In batches, fry the salmon cakes in a single layer over moderately high heat, turning once, until golden and hot, about 6 minutes total. Transfer to paper towels to drain. Arrange the salmon patties on a platter, garnish with thinly sliced scallions and serve with the lemon mayonnaise. Rate it Print