Salmon cakes are one of those comforting dishes that manage to be rustic and refined all at once. Whether you’re using up yesterday’s grilled fillet or cracking open a can from the pantry, this recipe delivers big flavor with minimal fuss. These spicy salmon cakes with sriracha aioli combine flaky, tender salmon with zesty seasonings, crisp breading, and a creamy, spicy aioli that you’ll want to put on everything. Perfect for a weeknight dinner, weekend brunch, or even meal prep, this dish hits the mark when you’re after something simple but a little bold.
Spicy Salmon Cakes with Sriracha Aioli
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course Appetizer, Main Course
Cuisine American
Mixing bowls You'll need one medium and one small mixing bowl for the cakes and aioli.
Non-stick skillet or cast-iron pan These work best for evenly browned salmon cakes.
Spatula For flipping without breaking the cakes apart.
Measuring spoons and cups For accurate proportions.
Microplane or fine grater Helpful for grating garlic into the aioli.
Fish spatula (optional) Great for delicate flipping.
For the Salmon Cakes
- 1 ½ cups cooked salmon flaked (fresh, canned, or leftover salmon all work)
- 1 large egg lightly beaten
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce adjust based on your heat preference
- 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 more for coating
- Salt and pepper to taste
- 2 tablespoons olive oil for frying
For the Sriracha Aioli
- ½ cup mayonnaise
- 1 tablespoon sriracha
- 1 teaspoon lemon juice
- 1 small garlic clove grated
- Salt to taste
Prep the Salmon
If you're using leftover salmon, gently flake it into a medium bowl. If using canned salmon, drain it thoroughly and remove any skin or bones. For fresh salmon, you can quickly pan-sear or bake a fillet (about 6–8 oz) seasoned with salt and pepper, then let it cool and flake it.
This versatility is what makes this recipe a favorite among canned salmon recipes lovers and a go-to among easy salmon cakes aficionados.
Make the Salmon Mixture
In the bowl with the flaked salmon, add the egg, mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, garlic powder, onion powder, paprika, parsley, lemon juice, panko, and a pinch each of salt and pepper. Mix gently until everything is evenly combined. The mixture should be moist but hold its shape when formed into a patty. If it feels too wet, add a touch more panko.
Shape and Bread the Cakes
Divide the mixture into 4 equal portions and shape into patties about ¾-inch thick. For that classic breaded salmon recipe feel, coat the outside of each patty lightly with additional panko breadcrumbs for extra crispiness.
These golden cakes rival even traditional fishcakes recipes and can be easily adapted into tuna fish cakes if that's what you have on hand.
Cook the Salmon Cakes
Heat olive oil in a skillet over medium heat. Once hot, gently place the salmon cakes into the pan. Cook for 4–5 minutes on each side or until golden brown and crispy. Avoid flipping too soon—let them develop a nice crust before turning.
Make the Sriracha Aioli
While the cakes cook, whisk together the mayo, sriracha, lemon juice, garlic, and a pinch of salt in a small bowl. Taste and adjust for heat or tang. The aioli adds a creamy-spicy layer that perfectly contrasts the savory salmon.
Serve
Place the cooked salmon cakes on a paper towel to drain excess oil. Serve warm with a generous dollop of sriracha aioli on top or on the side for dipping.
Pairings
These spicy salmon cakes pair beautifully with a number of sides and drinks, making them as versatile as they are delicious.
Side Dishes
- A bright arugula salad with lemon vinaigrette cuts through the richness.
- Garlic roasted potatoes or sweet potato fries offer a hearty contrast.
- A crisp slaw with apple cider vinegar dressing adds crunch and balance.
Grains
- Quinoa or couscous tossed with herbs and olive oil.
- Jasmine rice with a hint of lime.
Beverages
- A cold, citrusy pale ale or IPA.
- Crisp white wines like Sauvignon Blanc or Pinot Grigio.
- For a non-alcoholic option, try a cucumber-mint sparkling water.
They also make a fantastic base for a sandwich or slider, nestled in a brioche bun with lettuce and a generous swipe of that spicy aioli.
FAQs
1. Can I use canned salmon for these salmon cakes?
Absolutely. This recipe is a perfect way to use canned salmon and ranks high among popular canned salmon cakes or canned salmon patties. Just be sure to drain it well and remove any large bones or skin.
2. What kind of salmon works best—fresh, leftover, or canned?
All three options work well. If you have leftover salmon, this is one of the best leftover salmon ideas out there. For convenience, canned salmon is ideal, and fresh salmon brings a bit more flavor and texture if you have the time to cook it beforehand.
3. Can I bake the salmon cakes instead of frying?
Yes, place them on a parchment-lined baking sheet and spray or brush lightly with oil. Bake at 400°F (200°C) for 15–18 minutes, flipping halfway through, until golden. They won't be quite as crisp as pan-fried, but they're still delicious.
4. How do these differ from traditional fishcakes?
These spicy salmon cakes are a modern spin on the classic salmon fish cakes or fishcakes recipe. The addition of sriracha aioli, panko crust, and smoked paprika makes them bolder and crunchier than many easy salmon cakes of the past.
5. Can I substitute tuna in this recipe?
Yes, if you're out of salmon, this can easily become a tuna fish cake recipe. Use solid white albacore tuna for the best texture and follow the same instructions.
