Description
Delicious and crispy salmon cakes paired with a spicy sriracha aioli, perfect for weeknight dinners or entertaining guests.
Ingredients
- 1 ½ cups cooked salmon, flaked
- 1 large egg, lightly beaten
- ¼ cup mayonnaise (for the cakes)
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce (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 extra for coating)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil (for frying)
- Aioli:
- ½ cup mayonnaise
- 1 tablespoon sriracha (or to taste)
- 1 teaspoon lemon juice
- 1 small garlic clove, grated or finely minced
- Salt to taste
Instructions
- Flake the cooked salmon into a medium bowl, picking out any bones or skin.
- Add the beaten egg, ¼ cup mayonnaise, Dijon, Worcestershire, hot sauce, garlic powder, onion powder, smoked paprika, parsley, lemon juice, and ½ cup panko to the salmon. Season with salt and pepper and gently fold until combined.
- Shape the mixture into 6–8 evenly sized patties and coat with extra panko on the outside.
- Chill the patties in the refrigerator for 10–15 minutes.
- Heat olive oil in a skillet over medium heat. Add the patties without crowding, and cook 3–4 minutes per side until golden brown.
- While they cook, whisk together the aioli ingredients and adjust seasoning.
- Serve the salmon cakes hot with the sriracha aioli on the side.
Notes
For a lighter aioli, swap half the mayo for Greek yogurt. These cakes can be served as sliders, on salads, or as an appetizer.