Steam Salmon

Place about two inches of water in a steamer pot with steamer grid. Place fresh salmon fillets on grid, cover with lid, bring water to a boil and steam salmon until internal temperature reaches at least 130 degrees Fahrenheit. You can find Jett’s favorite kitchen thermometer here.

Prepare Salmon Cakes

Transfer steamed salmon fillets to a large bowl and flake with a fork. To bowl add diced red bell pepper, diced onion, diced celery, bread crumbs, Dijon mustard, salt, fresh ground pepper, eggs, mayonnaise, 1 teaspoon Cajun spice, and lemon juice. Stir all ingredients together until completely combined. Form ingredients into balls and then slightly press down to make cakes. For best results use a kitchen scale to make all salmon cakes even and uniform in size. Tip: Two-ounce patties will make at least fifteen mini salmon cakes whereas four-ounce patties will make about seven salmon cakes.

Fry Salmon Cakes

Place oil in a deep skillet, turn heat to medium and allow oil to get hot. Carefully add salmon cakes to hot oil and fry about 3-4 minutes or until salmon cakes turn brown on the bottom. Flip cakes over with a spatula and brown the other side. Carefully remove cooked cakes and transfer to a plate lined with paper towels to absorb any excess oil. Continue frying remainder of salmon cakes as noted above.

Prepare Aioli Sauce

Place mayonnaise and 1 teaspoon Jett’s homemade Cajun spice in a small bowl and stir until completely combined. Stir in a dash of lemon juice and transfer to a serving bowl.