Description
These delicious Spicy Salmon Cakes are perfectly crisp on the outside and tender on the inside, with a delightful kick of spice. Paired with a creamy, zesty Sriracha Aioli, they make for an unforgettable weeknight meal.
Ingredients
- For the Salmon Cakes:
- 1 lb cooked salmon, flaked (fresh or high-quality canned)
- 1/4 cup mayonnaise
- 1/2 cup Panko breadcrumbs
- 2 tbsp fresh dill, chopped
- 1 tbsp fresh chives, chopped
- 1–2 tbsp Sriracha (adjust to taste)
- 1/2 tsp chili powder
- Salt and freshly ground black pepper to taste
- 1–2 tbsp olive oil or avocado oil, for frying
- For the Sriracha Aioli:
- 1/2 cup mayonnaise
- 1–2 tbsp Sriracha (adjust to taste)
- 1 tbsp fresh lime juice
- 1/4 tsp garlic powder
Instructions
- 1. Prepare Salmon: If using fresh salmon, cook and cool. Gently flake salmon into small pieces. If using canned, drain well and flake.
- 2. Mix Cake Base: In a large bowl, combine flaked salmon, 1/4 cup mayonnaise, Panko breadcrumbs, dill, chives, 1-2 tbsp Sriracha, chili powder, salt, and pepper. Mix gently until just combined.
- 3. Form Patties: Divide mixture into 6-8 patties, about 1-inch thick. Refrigerate for at least 30 minutes to firm up.
- 4. Cook Cakes: Heat 1-2 tbsp oil in a large non-stick skillet over medium heat. Cook salmon cakes for 3-5 minutes per side, until golden brown and heated through.
- 5. Make Aioli: While cakes cook, whisk together 1/2 cup mayonnaise, 1-2 tbsp Sriracha, lime juice, and garlic powder until smooth.
- 6. Serve: Serve warm salmon cakes with Sriracha Aioli.
- Prep Time: 20 mins
- Cook Time: 10 mins