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1
For the salmon cakes, freeze the salmon pieces for about 10 minutes. Add half of the chilled salmon to the bowl of a food processor and pulse until roughly chopped, about 8 - 10 pulses. Transfer the chopped salmon to a large bowl and repeat with the remaining half of the salmon (I like my salmon cakes to be a little chunky, so sometimes I only pulse the second half for 5 or 6 pulses). Transfer the remaining half of the chopped salmon to bowl.
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2
In a small bowl, whisk together 4 tablespoons of the mayonnaise, soy sauce, sesame oil, sambal oelek, lime zest, garlic and ginger. Add the mayonnaise mixture, green onions and 1/2 cup of panko breadcrumbs to the chopped salmon and gently mix to combine. If the mixture is too dry, add the remaining mayonnaise one tablespoon at a time. Set aside.
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3
In a shallow bowl or plate, stir together the remaining 1/2 cup of panko breadcrumbs, salt and black sesame seeds.
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4
Divide the reserved salmon mixture in 8 balls and form into individual cakes, about 3 inches wide . Gently press each cake into the panko-sesame seed mixture, lightly coating all sides. Place the breaded salmon cakes on a clean plate.
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5
In a large skillet, heat the coconut or canola oil over medium heat. Add the breaded salmon cakes and cook until the salmon is cooked through and the outside is golden brown and crispy, about 3 - 4 minutes per side. Transfer cooked salmon cakes to a paper towel-lined plate.
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6
For the salsa, mix all the ingredients together in a medium bowl. Season with salt to taste.
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7
To serve, arrange the salmon cakes on a platter, or individual plates, and serve alongside the pineapple salsa. Enjoy!
