This dish keeps intensity front and center – crispy fiery skin, smoky sweet adobo-honey sauce, and a bright citrus salsa criolla. Ideally, you need an aji amarillo for salsa criolla, but a habanero or scotch bonnet is a good substitute if you can’t find it at the store (like me!). The corn cake featured here uses up some greens I needed to finish; you could easily replace with whatever leftover veggies you have.

I walk you through my parents’ method of frying for making perfect vadas, south Indian savory donuts. You could easily make them in a faster and more rustic way of just dropping batter into oil. I like this method, though, because it makes a nice smooth surface and ensures that you get an even crisp on both sides, so it makes a better bed for the salmon. Regardless, carefully monitor the heat as you go. Smoking oil will burn the patty and oil too cool will result in a greasy dish. Lay the patties on a paper towel until you’re ready to plate.

My adobo sauce is homemade, and the recipe is here, part of my chicken tinga post.

Makes 2 servings; 35 minutes prep, 10-15 minutes cooking, 45 minutes total

For salmon glaze:

• 2 fillets salmon, skin on
• 1 tbsp raw honey
• 1 tbsp adobo sauce
• 1-2 tsp adobo seasoning

For corn cake:

• 1 cup chopped spinach
• 1/4 cup radish, shredded
• 1/2 cup queso fresco
• 1/4 cup Greek yogurt
• 1/4 cup adobo sauce
• 1/2 cup cornmeal + extra as needed
• 1 egg
• 1 tsp dried oregano
• Salt to taste
• Up to 1/4 cup frying oil like avocado, peanut, or light olive oil, 1-2 tbsp at a time

For salsa criolla:

• 1 red onion, halved and sliced thin
• 1-2 habanero chilis, sliced very thin
• Juice of 1 lime
• 1 tbsp white vinegar
• 2 tbsp cilantro, chopped fine, including stalks
• Salt to taste

Combine everything for the salsa criolla and let it marinate until you’re ready to serve.

First thoroughly dry the salmon, especially the skin, as that will produce a crispy sear and keep the fish flaky and tender.

Whisk the honey and adobo sauce thoroughly. Taste and season with additional adobo seasoning, salt, paprika, or other flavors as desired. My adobo sauce is very spicy, so my proportions are written accordingly. Brush it onto the bottom and sides of the salmon, keeping clear of the skin. Use your fingers if you need to ensure the entire flesh is coated. Save the rest for later use in this recipe. Allow the salmon to rest skin side up for at least 20 minutes while you prepare the other items.

Combine all of the ingredients for the corn cake with the exception of the egg and oil. Depending on the wetness of all your ingredients, you may need more or less of the cornmeal you want a wet mixture that still holds together. Use your hand to thoroughly massage all the ingredients together. Taste and adjust the salt and other ingredients as needed. It might taste a little raw, but it should be flavorful! Separately beat the egg, and gently fold it into the mixture. Set aside until you’re ready to cook and plate everything.

Heat enough of the oil for the corn cakes to cover the bottom of a frying pan. Choosing a smaller pan allows you to use less oil at a time. Wait till the oil is hot and shimmering. Test it by dropping a small dab of the corncake mixture in the oil; it should sizzle and immediately lift up from the bottom of the pan.

Start with a clean wet hand. With your other hand, divide the mixture into fourths, and form a ball out of one fourth, being sure to squeeze out any extra liquid. Pat it into a smooth disc on your wet palm. Carefully slide the disc into the hot oil. Do your best to leave it alone until the bottom lifts up from the pan. If you have space in the pan, make the remaining four discs and slide them in. Otherwise, work in batches. When the bottom is dark brown but not burnt, and the patty is firm, flip it gently. Cook on the other side until it is also dark brown. Remove to a paper towel until you’re ready to plate. Remove any broken off bits, and lower the heat to medium.

Dry the salmon skin one more time, drizzle with a very little bit of oil, then generously and evenly sprinkle the skin with the adobo seasoning. Lay the fillet in the frying pan skin side down – put at most 2 fillets in a pan. Push down immediately with a spatula so the full skin lays flat on the pan. Leave it alone until the skin is crispy and 1/2-3/4 of the fillet is cooked, about 5 minutes depending on your fillet. Carefully flip it and cook until the fish is just barely done. It will continue to cook as it rests, so be careful not to overcook. Remove the fish from the pan and turn the heat off.

Plate two corn cakes on each plate and lay the fillet over them. Add a small mound of salsa criolla either on the side or on top. While the salmon rests and the pan is still hot, quickly pour in the extra adobo honey glaze. Swirl the pan and stir quickly to deglaze any browned bits. Use a spoon to drizzle some extra sauce on the plate.

Enjoy! Let me know if you try this recipe. My husband said it was only missing one extra element to complete the balance of flavors. Any suggestions? Maybe something cooling?