Spicy Salmon Cakes with Sriracha Aioli
These Spicy Salmon Cakes are bright and crispy on the outside, tender on the inside, paired with a creamy sriracha aioli, making them a perfect weeknight dinner or impressive appetizer.
Ingredients
For the Base
- 1.5 cups cooked salmon, flaked (fresh, canned, or leftover salmon all work)
- 1 large egg, lightly beaten
- 0.25 cups mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce (adjust based on your heat preference)
- 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)
- to taste Salt and pepper
- 2 tablespoons olive oil (for frying)
For the Sauce
- 0.5 cups mayonnaise
- 1 tablespoon sriracha
- 1 teaspoon lemon juice
- 1 small garlic clove, grated
- to taste Salt
For Serving (optional)
- Lemon wedges, extra parsley, or a simple green salad
Instructions
Preparation
- Flake the cooked salmon into a large bowl, removing any large bones and skin pieces.
- Add the lightly beaten egg, ¼ cup mayonnaise, Dijon, Worcestershire, hot sauce, garlic powder, onion powder, smoked paprika, chopped parsley, lemon juice, and ½ cup panko to the flaked salmon. Season with salt and pepper and mix gently until evenly combined.
- Divide the mixture into 4 equal portions and shape into patties about ¾-inch thick. Lightly coat each patty in additional panko breadcrumbs for extra crunch.
Cooking
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Once shimmering, add the patties and cook 3–4 minutes per side until deeply golden and crisp.
- Transfer to a paper towel-lined plate to drain briefly.
Making the Sriracha Aioli
- Whisk together ½ cup mayonnaise, 1 tablespoon sriracha, 1 teaspoon lemon juice, and the grated garlic clove. Season with a pinch of salt to taste.
Serving
- Plate the salmon cakes with a generous dollop of sriracha aioli and lemon wedges on the side. Garnish with extra parsley if desired and serve immediately.
Notes
Chill the mixture for extra firmness before frying, and use gluten-free breadcrumbs for a gluten-free option.