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Spicy Salmon Cakes with Sriracha aioli

Spicy Salmon Cakes with Sriracha Aioli

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizer, Main Course
Cuisine American
Servings 4

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Prep the Salmon

  1. 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.
  2. 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

  1. 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

  1. 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.
  2. 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

  1. 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

  1. 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

  1. 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.