Description
Create delicious Spicy Salmon Cakes with Sriracha Aioli! This step-by-step recipe guarantees the best flavor for your next meal.
Ingredients
Scale
- For the Salmon Cakes:
- 12–16 oz cooked salmon, flaked
- 1/2 cup Panko breadcrumbs
- 1/4 cup mayonnaise
- 1 large egg, lightly beaten
- 1 tbsp Dijon mustard
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1/4 tsp cayenne pepper (adjust to taste)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1–2 tbsp olive oil or vegetable oil, for frying
- For the Sriracha Aioli:
- 1/2 cup mayonnaise
- 1–3 tbsp Sriracha sauce (adjust to taste)
- 1 clove garlic, minced
- 1 tsp lime juice
- Pinch of salt and pepper to taste
Instructions
- Prepare the Salmon: Flake cooked salmon into a medium bowl, removing any skin or bones.
- Mix the Cake Mixture: Add Panko breadcrumbs, mayonnaise, egg, Dijon mustard, parsley, chives, lemon zest, lemon juice, cayenne pepper, garlic powder, onion powder, salt, and black pepper to the salmon. Gently mix until just combined.
- Form and Chill the Cakes: Divide mixture into 6-8 patties. Place on a parchment-lined plate and chill for 15-20 minutes.
- Cook the Salmon Cakes: Heat oil in a large non-stick skillet over medium heat. Cook chilled cakes for 3-5 minutes per side until golden brown and crispy. Drain on paper towels.
- Whip Up the Sriracha Aioli: In a small bowl, whisk together mayonnaise, Sriracha, minced garlic, lime juice, salt, and pepper until smooth.
- Serve and Enjoy: Serve warm salmon cakes with Sriracha Aioli.
- Prep Time: 20 mins
- Cook Time: 15 mins