Salmon and Cod Fish Cakes with Tangy Mayonnaise Relish

The smell of the ocean always brings me back to my childhood summers spent on the coast. I remember vividly the salty air, the cries of the gulls, and the simple, yet exquisite, taste of fresh seafood. One particular memory that always stands out is my grandmother’s knack for transforming leftover fish into something truly special. She would take bits of salmon and cod, mix them with a few simple ingredients, and fry them into golden, crispy cakes. These fish cakes weren’t just food; they were edible memories, little bites of sunshine and salty air. This recipe is inspired by those cherished moments, updated with a tangy relish that perfectly complements the richness of the fish.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 6-8 patties
• Dietary Type: Pescatarian

Ingredients

For the Fish Cakes:

• 330g cooked salmon, flaked
• 370g cooked cod, flaked
• 1 stick celery, diced
• 1 small red pepper, diced (about 1/2 cup)
• 3 green onions, thinly sliced
• 3 garlic cloves, crushed
• 3 tablespoons parsley, finely chopped
• 2 tablespoons dill, finely chopped
• 1/2 teaspoon cayenne pepper
• 3 medium eggs (or 2 large eggs)
• Panko breadcrumbs, for binding and coating (approximately 1/2 – 3/4 cup total)
• Oil, for frying

For the Mayonnaise Relish:

• 1/2 cup mayonnaise
• 3 tablespoons pickle relish
• 1 tablespoon lemon juice
• 2 teaspoons creamy mustard
• 1 green onion, finely sliced
• 1 tablespoon chopped chives

Equipment Needed

• Large mixing bowl
• Small mixing bowl
• Fork or whisk
• Measuring cups and spoons
• Cutting board
• Sharp knife
• Large skillet or frying pan
• Plate

Instructions

1. Prepare the Mayonnaise Relish: In a small bowl, combine the mayonnaise, pickle relish, lemon juice, creamy mustard, green onion, and chives. Mix well until all ingredients are thoroughly combined. Cover the bowl and refrigerate the relish until ready to serve. This allows the flavors to meld together beautifully.

2. Combine Fish Cake Ingredients: In a large bowl, gently combine the flaked salmon and flaked cod. Be careful not to overmix, as you want to retain some texture.

3. Add Vegetables and Spices: Add the diced celery, diced red pepper, sliced green onions, crushed garlic, chopped parsley, chopped dill, and cayenne pepper to the bowl with the fish. Gently mix all the ingredients together, ensuring even distribution of the vegetables and spices.

4. Bind the Mixture: Add the eggs to the fish and vegetable mixture. Gently fold the eggs into the mixture until just combined. Avoid overmixing.

5. Add Panko Breadcrumbs: Add a few tablespoons of panko breadcrumbs to the bowl. Mix gently to bind the ingredients together. Continue adding panko breadcrumbs, a few tablespoons at a time, until the mixture holds its shape well. You should be able to form patties without them falling apart. The amount of panko needed will depend on the moisture content of the fish, but aim for approximately 1/2 to 3/4 cup in total.

6. Shape the Patties: Using your hands, shape the fish mixture into patties. You should get about 6 large or 8 medium patties from this recipe. Ensure the patties are uniform in size and thickness for even cooking.

7. Coat with Panko Breadcrumbs: Pour more panko breadcrumbs onto a plate. Gently coat the outside of each pattie with panko breadcrumbs, ensuring an even coating on all sides. The panko breadcrumbs will give the fish cakes a lovely crispy texture when cooked.

8. Cook the Fish Cakes: Heat a little oil (about 1-2 tablespoons) in a large skillet or frying pan over medium heat. Once the oil is hot, carefully add the patties to the pan, ensuring not to overcrowd. Cook the patties for about 5-7 minutes on each side, or until they are golden brown and crisp on the outside and heated through.

9. Serve: Remove the fish cakes from the pan and place them on a plate lined with paper towels to drain any excess oil. Serve hot, either on buns (as fish burgers) or over a bed of fresh salad greens. Top with the prepared mayonnaise relish.

Expert Tips & Tricks

• Don’t Overmix: Overmixing the fish cake mixture will result in tough, dense fish cakes. Be gentle when combining the ingredients.
• Chill for Better Handling: If the mixture is too wet or difficult to handle, chill it in the refrigerator for about 30 minutes before shaping the patties. This will help the patties hold their shape better.
• Spice it Up: Adjust the amount of cayenne pepper to your liking. If you prefer a milder flavor, reduce or omit the cayenne pepper altogether. You can also add other spices such as smoked paprika or Old Bay seasoning for a different flavor profile.
• Pan-Fry Perfection: Make sure the oil is hot before adding the fish cakes to the pan. This will ensure a crispy exterior. Avoid overcrowding the pan, as this will lower the oil temperature and result in soggy fish cakes. Cook in batches if necessary.
• Baking Option: You can bake these instead of pan frying. Place the panko coated cakes on a parchment lined baking sheet. Spray the tops with oil and bake at 375F/190C for about 20-25 minutes until golden brown.

Serving & Storage Suggestions

Serve these delicious fish cakes immediately while they are hot and crispy. They are excellent served on toasted buns with lettuce and tomato for a satisfying fish burger. Alternatively, serve them over a fresh salad with a light vinaigrette dressing for a lighter meal. The tangy mayonnaise relish is the perfect accompaniment, adding a creamy and flavorful finishing touch.

Leftover fish cakes can be stored in an airtight container in the refrigerator for up to 2-3 days. To reheat, you can pan-fry them again until heated through and crispy, or bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes. Freezing is not recommended as it can alter the texture of the fish cakes.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	251.4 kcal	N/A
Calories from Fat	N/A	N/A
Total Fat	11.7 g	18%
Saturated Fat	2.2 g	11%
Cholesterol	138.8 mg	46%
Sodium	333.7 mg	13%
Total Carbohydrate	10.1 g	3%
Dietary Fiber	0.9 g	3%
Sugars	4.5 g	N/A
Protein	25.9 g	51%

Variations & Substitutions

• Different Fish: Feel free to experiment with other types of fish such as haddock, pollock, or even tuna.
• Gluten-Free: Use gluten-free panko breadcrumbs for a gluten-free version of this recipe.
• Vegetarian Option: Substitute the fish with cooked lentils or chickpeas for a vegetarian alternative. Add some smoked paprika to mimic the smoky flavor of salmon.
• Herb Variations: Try different herbs such as tarragon, chervil, or cilantro for a unique flavor twist.
• Spice Level: Adjust the amount of cayenne pepper to control the heat level. You can also add a pinch of red pepper flakes for extra spice.

FAQs (Frequently Asked Questions)

Q: Can I use canned salmon or cod for this recipe?
A: While fresh or previously frozen and thawed fish is preferred for the best flavor and texture, canned salmon or cod can be used in a pinch. Be sure to drain it well and remove any bones before using.

Q: Can I make these fish cakes ahead of time?
A: Yes, you can prepare the fish cake mixture ahead of time and store it in the refrigerator for up to 24 hours. Shape the patties just before cooking.

Q: What can I serve with these fish cakes besides salad?
A: These fish cakes pair well with a variety of sides, such as roasted vegetables, mashed potatoes, coleslaw, or even a simple green salad.

Q: How can I prevent the fish cakes from falling apart during cooking?
A: Ensure that the fish cake mixture is not too wet. Add enough panko breadcrumbs to bind the ingredients together. Chilling the mixture before shaping the patties can also help them hold their shape better.

Q: Can I freeze these fish cakes?
A: Freezing is not recommended as it can alter the texture of the fish cakes and make them mushy. However, if you must freeze them, wrap them tightly in plastic wrap and store them in an airtight container for up to 1 month. Thaw them in the refrigerator before reheating.

Final Thoughts

This recipe for Salmon and Cod Fish Cakes with Tangy Mayonnaise Relish is a delicious and versatile way to enjoy the flavors of the sea. Whether you’re using up leftover fish or simply craving a taste of coastal cuisine, these fish cakes are sure to satisfy. Don’t be afraid to experiment with different herbs, spices, and variations to create your own signature version. And most importantly, have fun in the kitchen! I encourage you to try this recipe and share your feedback. Pair these fish cakes with a crisp white wine or a refreshing iced tea for the perfect summer meal.