This is a bit of a departure from your average crab cake. These can be made ahead and frozen.
Asian Salmon Cakes
2 salmon fillets, about 3 lbs total, skin removed
Salt and freshly ground pepper, to taste
6 Tbs hoisin or oyster sauce
2 egg yolks
4 green onions, white and light green portions, finely chopped
2 Tbs finely grated fresh ginger
2 garlic cloves, minced
2 cups panko or fine dried bread crumbs
1 cup mayonnaise
2 tsp Sriracha sauce (or tabasco)
1/4 cup canola oil
Prepare the salmon Preheat an oven to 400°F.
Lightly oil a rimmed baking sheet.
Place the salmon on the prepared baking sheet and season lightly with salt and pepper. Bake until the fish is barely opaque when flaked in the thickest part, about 20 minutes. Let cool completely. Using a fork, break the salmon into large flakes.
Prepare the salmon cakes
Line a rimmed baking sheet with parchment paper. In a large bowl, whisk together the oyster sauce, egg yolks, green onions, ginger and garlic. Add the flaked salmon and 1 cup of the panko and mix with a fork until combined. Gently form the mixture into small patties, each about 1 1/2 inches in diameter. Coat the cakes on both sides with the remaining panko and place on the prepared baking sheet.
Refrigerate for 15 to 30 minutes to allow the cakes to firm slightly. If freezing, place in the freezer (see note above).
Make the sauce and cook the salmon cakes Meanwhile, make the sauce. In a small bowl, stir together the mayo and Sriracha and put a small dollop on the finished salmon cake to serve.
In a large fry pan over medium-high heat, warm the oil. Add the salmon cakes and cook until golden brown underneath, about 3 minutes. Turn the salmon cakes over and cook until golden brown on the other side, about 3 minutes more. Divide the salmon cakes among individual plates and serve immediately with the Sriracha mayo sauce.
Storage tip: To freeze, place the uncooked salmon cakes on a baking sheet in the freezer just until firm, about 2 hours. Wrap each cake in plastic wrap and place in a plastic freezer bag. Freeze for up to 1 month. Defrost in the refrigerator overnight before cooking.