There’s something irresistible about a golden, crispy salmon cake with a spicy, tangy aioli on the side — crunchy outside, tender flaky salmon inside, and a hit of heat that keeps you coming back for another bite. These Spicy Salmon Cakes with Sriracha Aioli are fast enough for a weeknight, fancy enough for guests, and flexible enough to use fresh fillets, canned salmon, or leftovers. If you love bold-flavored seafood, you might also enjoy this playful twist on tacos: BBQ salmon tacos with mango slaw, which shares the same sweet-heat spirit.
Why you’ll love this dish
This recipe checks a lot of boxes: fast prep, high flavor, and forgiving technique. The mayonnaise and egg bind the cakes so they stay juicy, while panko keeps the exterior satisfyingly crisp. Dijon and Worcestershire add depth, smoked paprika brings warmth, and the sriracha aioli turns simple salmon into an addictive sandwich or plate topper.
“I served these for a casual dinner and everyone asked for seconds — crispy, bright, and just the right kick.” — home cook review
Perfect for weeknight dinners, light lunches, potlucks, or a weekend brunch when you want something a little different but not complicated.
Step-by-step overview
Before you start: flake the cooked salmon, whisk the wet ingredients, mix in seasonings and panko, form patties, chill briefly, bread and pan-fry until golden. Finish with a quick sriracha aioli. Total active time: about 20–30 minutes (plus a short chill); total time: roughly 35–45 minutes.
This overview helps you scan the whole process and feel confident before cooking: prepare the salmon, combine, shape, chill, fry, and saucing.
What you’ll need
- 1 ½ cups cooked salmon, flaked (fresh, canned, or leftover all work)
- 1 large egg, lightly beaten
- ¼ cup mayonnaise (for the cakes)
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce (adjust to taste)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh lemon juice
- ½ cup panko breadcrumbs (plus more for coating)
- Salt and pepper, to taste
- 2 tablespoons olive oil (for frying)
For the Sriracha aioli:
- ½ cup mayonnaise
- 1 tablespoon sriracha (adjust to heat preference)
- 1 teaspoon lemon juice
- 1 small garlic clove, grated or very finely minced
- Salt, to taste
Ingredient notes and swaps:
- Canned salmon: drain and flake; remove large bones if you prefer. The skin can be left out.
- Gluten-free: replace panko with gluten-free breadcrumbs or crushed rice crackers.
- Lower-fat: swap mayonnaise for plain Greek yogurt in both the cakes and aioli (texture will be slightly different).
Step-by-step instructions
- Prep the salmon: Flake 1 ½ cups of cooked salmon into a mixing bowl. Remove any large bones and pick out skin pieces if desired. Break up the salmon so there are small chunks but not a paste.
- Make the salmon mixture: Add the beaten egg, ¼ cup mayonnaise, 1 tbsp Dijon, 1 tsp Worcestershire, 1 tsp hot sauce, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp smoked paprika, 2 tbsp chopped parsley, 1 tbsp lemon juice, and ½ cup panko. Season with salt and pepper. Gently fold until combined — do not overmix.
- Shape and bread the cakes: Divide the mixture into 6 portions (for smaller patties) or 4 larger patties. Form gently with wet hands. Lightly press each patty into extra panko to coat the outside for extra crunch.
- Chill briefly: Place formed patties on a plate and chill in the fridge for 10–15 minutes. This helps them hold together while frying.
- Cook the salmon cakes: Heat 2 tbsp olive oil in a large skillet over medium heat. Once hot, add the patties (don’t overcrowd). Cook 3–4 minutes per side until deep golden and heated through. Transfer to a paper towel-lined plate and keep warm.
- Make the sriracha aioli: Whisk together ½ cup mayonnaise, 1 tbsp sriracha, 1 tsp lemon juice, and the grated garlic clove. Taste and season with a pinch of salt. If you want milder heat, start with ½ tbsp sriracha and add more.
- Serve: Dollop or pipe the aioli on each cake, or serve it on the side for dipping.
Timing tip: If you prefer baking, brush patties with oil and bake at 400°F (200°C) for 10–12 minutes, flipping once, until golden.
Best ways to enjoy it
These salmon cakes shine in many formats: serve them on toasted buns with slaw, over a bed of mixed greens, tucked into pita, or plated with roasted vegetables and lemon wedges. For a weekend pairing that balances savory and sweet, try pairing the cakes with a hearty brunch spread — they go surprisingly well alongside a high-protein breakfast bowl with fluffy pancakes when you want variety on the table.
Serving ideas:
- Slider buns with shredded cabbage and a squeeze of lemon.
- Over rice or quinoa with steamed asparagus and a lemony vinaigrette.
- On top of a crisp salad with avocado, cucumber, and lots of peppery arugula.
Storage and reheating tips
Refrigeration: Store cooked salmon cakes in an airtight container in the refrigerator for up to 3–4 days. Keep the aioli separate and refrigerated for up to 5 days.
Freezing: Arrange cooked or uncooked patties on a baking sheet, freeze until firm (about 1 hour), then transfer to a freezer-safe bag for up to 2–3 months. Label with date.
Reheating:
- Skillet: Reheat in a lightly oiled skillet over medium-low heat for 3–5 minutes per side until hot and crisp.
- Oven: Bake at 350°F (175°C) for 8–10 minutes, flipping once.
- Air fryer: 350°F (175°C) for 5–7 minutes.
Always heat to an internal temperature of 165°F (74°C) for safety.
Pro chef tips
- Keep texture: Avoid pureeing the salmon. Flakes give a better texture than a paste.
- Binder balance: If the mixture feels too wet, add an extra tablespoon or two of panko. If too dry, a small splash of olive oil or another teaspoon of mayo helps.
- Test one first: Fry a small test patty to check seasoning and consistency before cooking the whole batch.
- Oil temperature: Medium heat ensures the interior cooks through without burning the crust. If oil smokes, lower the heat.
- Make-ahead: Mix, shape, and refrigerate the uncooked patties a few hours ahead; fry right before serving for best texture.
Creative twists
- Southwest: Add 1/4 cup corn kernels, 1 small diced jalapeño, and swap parsley for cilantro.
- Mediterranean: Mix in 1 tbsp capers, 1 tbsp chopped sun-dried tomatoes, and serve with tzatziki.
- Gluten-free: Use crushed gluten-free crackers or almond flour in place of panko.
- Dairy-light: Use Greek yogurt instead of mayo for a tangy, lower-fat option.
- Herb-forward: Replace parsley with dill and scallions for a brighter, fresher profile.
Common questions
Q: Can I use canned salmon for these cakes?
A: Yes. Canned salmon works very well — drain and flake it, pick out any large bones if you don’t want them (they’re soft and edible, but some prefer to remove them). Canned salmon often gives consistent texture and is budget-friendly.
Q: How spicy are these, and can I make them milder?
A: Heat comes from the hot sauce in the cakes and sriracha in the aioli. Reduce or omit either to make the dish milder. Start with half the sriracha in the aioli and add more after tasting.
Q: Can I bake the salmon cakes instead of frying?
A: Absolutely. Brush with oil and bake at 400°F (200°C) for about 10–12 minutes, flipping once. They won’t get quite as deep a crust as pan-fried, but they’ll still be tasty and lighter.
Q: Can I prepare these ahead for a party?
A: Yes — form the patties and refrigerate for a few hours or freeze them. Fry or reheat just before serving for best texture. Keep the aioli chilled until serving.
Q: Are these safe for kids?
A: Generally yes — adjust the heat by reducing or omitting hot sauce and sriracha. Make sure the cakes are cooked through and served at a safe temperature.
If you’d like a printable recipe card or a shortened shopping list, tell me how you plan to serve them and I’ll tailor it to your needs.
Spicy Salmon Cakes with Sriracha Aioli
Ingredients
For the Salmon Cakes
- 1.5 cups cooked salmon, flaked Can use fresh, canned, or leftover salmon.
- 1 large egg, lightly beaten
- 0.25 cups mayonnaise For the cakes.
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce Adjust to taste.
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon smoked paprika
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh lemon juice
- 0.5 cups panko breadcrumbs Plus more for coating.
- 2 tablespoons olive oil For frying.
- Salt and pepper To taste.
For the Sriracha Aioli
- 0.5 cups mayonnaise
- 1 tablespoon sriracha Adjust to heat preference.
- 1 teaspoon lemon juice
- 1 small garlic clove Grated or very finely minced.
- Salt To taste.
Instructions
Preparation
- Flake 1 ½ cups of cooked salmon into a mixing bowl. Remove any large bones and pick out skin pieces if desired. Break up the salmon so there are small chunks but not a paste.
- Add the beaten egg, ¼ cup mayonnaise, 1 tbsp Dijon, 1 tsp Worcestershire, 1 tsp hot sauce, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp smoked paprika, 2 tbsp chopped parsley, 1 tbsp lemon juice, and ½ cup panko. Season with salt and pepper. Gently fold until combined — do not overmix.
- Divide the mixture into 6 portions (for smaller patties) or 4 larger patties. Form gently with wet hands. Lightly press each patty into extra panko to coat the outside for extra crunch.
- Place formed patties on a plate and chill in the fridge for 10–15 minutes. This helps them hold together while frying.
Cooking
- Heat 2 tbsp olive oil in a large skillet over medium heat. Once hot, add the patties (don’t overcrowd). Cook 3–4 minutes per side until deep golden and heated through. Transfer to a paper towel-lined plate and keep warm.
Making the Sriracha Aioli
- Whisk together ½ cup mayonnaise, 1 tbsp sriracha, 1 tsp lemon juice, and the grated garlic clove. Taste and season with a pinch of salt.
Serving
- Dollop or pipe the aioli on each cake, or serve it on the side for dipping.