Pacific Coast Salmon Cakes with Zesty Crema

Ingredients

• 1.5 lbs fresh salmon fillet, skinless and finely diced (or 3 cans wild-caught salmon, well-drained)
• 2 large Eggs, beaten
• 1 cup Gluten-Free Panko breadcrumbs (check labels strictly)
• 2 tbsp Salted Perfection Carlisle Select Blend
• 0.5 cup Sour cream
• 2 tbsp Mayonnaise
• 3 Green onions, finely minced (no big chunks)
• 1 tbsp Olive oil (for spraying the basket)

Instructions

1. Grab a large mixing bowl. Combine the diced salmon, beaten eggs, gluten-free panko, minced green onions, and 1.5 tablespoons of the Salted Perfection Carlisle Select Blend. Mix it gently by hand—don't overwork the fish or it gets tough.
2. Divide the mixture into 5 equal portions. Form them into patties about 3/4-inch thick. If they feel loose, let them chill in the fridge for 10 minutes to firm up.
3. Preheat your air fryer to 390°F (200°C).
4. Spray the air fryer basket lightly with olive oil. Place the patties in the basket in a single layer (do it in batches if your basket is small—don't crowd the pan).
5. Air fry for 8–10 minutes, flipping them carefully halfway through, until they are golden brown and cooked through.
6. While the cakes are cooking, whisk together the sour cream, mayonnaise, and the remaining 0.5 tablespoon of Salted Perfection Carlisle Select Blend in a small bowl to make the crema.
7. Serve the hot salmon cakes immediately with a dollop of the zesty crema on top. DUNZO!