These crispy salmon cakes are a delightful twist on a classic, paired with a zesty mayo for a perfect balance of flavors.
Combine the mayonnaise, wasabi, lemon zest, and honey in a small bowl. Mix well and refrigerate.
Chilling the mayo enhances the flavors, making it more vibrant.
In a large bowl, flake the salmon and mix with onion, Dijon mustard, black pepper, parsley, and breadcrumbs.
Ensure the salmon is well-flaked for even mixing.
Add the eggs to the salmon mixture and combine thoroughly.
Mix gently to avoid breaking the salmon pieces too much.
Form the mixture into palm-sized patties.
Wet your hands slightly to prevent sticking.
Heat olive oil in a nonstick skillet over medium heat. Cook the patties until golden brown on each side.
Cook in batches to avoid overcrowding the pan.
Serve the salmon cakes hot with the chilled zesty mayo.
Garnish with extra parsley for a fresh touch.
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