Description
These Spicy Salmon Cakes feature a delightfully crispy exterior and a tender, flaky, flavor-packed interior, perfectly complemented by a creamy, zesty homemade Sriracha Aioli. An easy and impressive meal that comes together quickly!
Ingredients
- For the Salmon Cakes:
- 14.75 oz (approx. 400-415g) canned salmon, well-drained and flaked (or 12–14 oz cooked fresh salmon, flaked)
- 1/2 cup panko breadcrumbs, plus more for coating (optional)
- 1/4 cup mayonnaise
- 1 large egg, whisked
- 2 tbsp finely chopped green onions
- 2 tbsp finely chopped fresh parsley
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- Pinch of cayenne pepper (optional, for extra heat)
- Salt and freshly ground black pepper to taste
- 2–3 tbsp olive oil or vegetable oil, for cooking
- For the Sriracha Aioli:
- 1/2 cup mayonnaise
- 1–2 tbsp Sriracha sauce (adjust to taste)
- 1 tbsp fresh lime or lemon juice
- Pinch of salt
Instructions
- Prepare Salmon Mixture: In a medium bowl, combine the flaked salmon, 1/2 cup panko breadcrumbs, 1/4 cup mayonnaise, whisked egg, green onions, parsley, Dijon mustard, Worcestershire sauce, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Mix gently with a fork until just combined.
- Form the Cakes: Divide the mixture into 6-8 equal portions. Gently form each portion into a patty, about 3/4 inch thick. If desired, lightly coat each patty in additional panko breadcrumbs for extra crispiness. Place on a plate or parchment-lined baking sheet.
- Cook the Salmon Cakes (Pan-Frying or Baking):Pan-Frying: Heat oil in a large non-stick skillet over medium heat. Cook cakes for 3-5 minutes per side, until golden brown and crispy. Cook in batches if necessary.Baking: Preheat oven to 375°F (190°C). Place cakes on a lightly greased baking sheet. Bake for 15-20 minutes, flipping halfway, until golden and cooked through.
- Make Sriracha Aioli: While cakes cook, whisk together 1/2 cup mayonnaise, Sriracha sauce (start with 1 tbsp), and lime/lemon juice in a small bowl. Add a pinch of salt and taste, adjusting Sriracha or lime juice as needed.
- Serve: Serve the hot Spicy Salmon Cakes immediately with the Sriracha Aioli on the side, or dolloped generously on top.
- Prep Time: 15 mins
- Cook Time: 15 mins