Salmon in a can isn’t always easy, but I had 2 and frankly a little time on my hands. Picking through them can be daunting, but worth it for these crispy little, warm fish cakes. They are full of flavor and easy with just a few ingredients.
2 large cans of salmon, picked through for bones.
In a separate bowl, combine 1/2 cup mayo, 2 crushed garlic cloves, 2 generous pinches of dried tarragon, 3/4 cup of plain Panko or plain bread crumbs, salt and pepper.
Mix together well, the salmon and wet ingredients then form into patties. Sear in a hot oiled cast iron pan and flip to brown and crisp on both sides. Before serving, drizzle with a good olive oil, lemon squeeze and fresh thyme if you have. Then, make the good cheater’s garlic aioli for dipping!
Aioli is a sauce made of garlic, salt and oil. The word aioli actually means garlic and oil. Around here, we cheat. We use mayonnaise and go from there. Someday I’ll try it from scratch. Maybe..
Combine a few dollops of mayo, a crushed garlic clove, salt, a good pinch of old bay and lemon squeeze. Mix well.
We are kind of addicted to this little garlic mayo. We make it with many different spice combinations on all kinds of things. It’s the best side dipper and turns up the flavor of everything just a bit. I do a smokey paprika, garlic, lime, cumin, chili powder on flour tortillas for fish tacos or a rosemary, garlic, chive mayo for a grilled steak or herb de provence, garlic, lemon, dijon mayo for grilled chicken thighs, I could go on and on.. anyway you get the idea. Wether you slather it on a baguette for an herby cheese sandwich or dip your fries in it, there’s no wrong turn here, start with a basis of mayo, garlic and salt and wing the rest!