Spicy Salmon Cakes with Sriracha Aioli
Crispy on the outside and tender on the inside, these salmon cakes paired with a spicy sriracha aioli are perfect for a weeknight dinner or special occasions.
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.
Notes
Refrigerate cooked salmon cakes in an airtight container for up to 3–4 days. Keep the aioli separate and refrigerated for up to 5 days. Can freeze patties for 2–3 months.