These fresh salmon cakes served with Chipotle Lime mayonnaise are packed with spices, peppers and scallions which give them plenty of zing. Trust me, they will hit just the spot. Plus they freeze exceptionally well and can be pulled out for individual meals throughout the busy work days. Make them dinner sized or two bite sized and serve as a party appetizer.
Line a jelly roll pan with aluminum foil. Lay salmon skin side down. Season with salt, pepper, teriyaki sauce, sweet chili sauce and soy sauce.
Bake for 15-18 minutes until mostly cooked. Remove and cool. Turn oven temperature up to 400.
In a large bowl, break the salmon apart gently with your hands. Do not over mix.
Add the chopped scallions, parsley, jalapeno and orange peppers, Old Bay and Adobe seasonings, dijonnaise mustard, bread crumbs, salt, pepper and egg.
Mix gently with your hands. With moistened hands, form into desired number of patties.
Heat a non-stick skillet with an 1/8 cup grape seed oil. Pan cook salmon cakes for approximately three minutes per side. Finish for about ten minutes in an oven pre-heated to 400.
In a small bowl, whisk sour cream, mayonnaise, lime juice and Chipotle seasoning until creamy. Serve with salmon cakes.
If freezing salmon cakes, lay on parchment paper lined baking sheet and freeze uncovered for two hours until frozen. Transfer to airtight containers or freezer bags. Reheat in 400 degree oven for 20 minutes turning once.