Smoked Wild Sockeye Salmon Cakes with Maple-Flavored Aioli
- 1 lb. smoked salmon
- 1 tbsp capers
- 1/4 cup celery, minced
- 1 tbsp chives, minced
- 2 cloves garlic, minced
- 1 1/4 cup Pork Panko, divided
- 1 1/4 cup mayo, divided
- 4 eggs, divided
- 1 tbsp Dijon mustard
- 1 tbsp orange juice
- 4 tsp. Motley Que's Maple Fixx rub
- 1/2 cup flour
- 1 cup mayo
- 2 tbsp maple syrup
- 1/2 tsp salt
Recipe courtesy of our friend: @uncle_hemmy_bbq
Mix together the smoked salmon, capers, celery, chives, garlic, 1/4 cup of the Pork Panko, 1/4 cup of mayo, 1 egg, mustard, orange juice, and 2 tsp. of Maple Fixx rub, and form into 6 evenly sized salmon cakes. Refrigerate for 15 minutes.
Remove from the refrigerator and dredge the cakes first in flour, then egg, and finally into the remaining 1 cup of Pork Panko. Repeat these steps for a double coating.
Deep fry at 350 F. for about 3 minutes per side, or until golden brown.
To make the maple aioli, mix together 1 cup of mayo, maple syrup, remaining 2 tsp. of Maple Fixx rub, and salt.
Serve with the aioli, garnish with chives, and enjoy!