Spicy Salmon Cakes with Sriracha Aioli
Delicious and flaky salmon cakes, perfectly spiced and served with a creamy Sriracha aioli, making them an ideal appetizer or party dish.
Ingredients
Main Ingredients
- 1.5 cups cooked salmon (flaked) Fresh, canned, or leftover salmon all work well.
- 0.5 cups panko breadcrumbs Gives the cakes a nice crunch; regular breadcrumbs can work but won't be as crispy.
- 2 tablespoons chopped fresh parsley Chop finely and incorporate into the mix.
- 1 large egg (lightly beaten) Provides moisture; too much can make the cakes fall apart.
- 0.25 cups mayonnaise Helps bind the cakes together. Greek yogurt can be used for a lighter option.
Seasoning/Spice Blend
- 1 tablespoon Dijon mustard Adds flavor.
- 1 teaspoon Worcestershire sauce Adds depth of flavor.
- 1 teaspoon hot sauce Adjust based on heat preference.
- 0.5 teaspoon garlic powder Enhances flavor.
- 0.5 teaspoon onion powder Enhances flavor.
- 0.5 teaspoon smoked paprika Adds a subtle smokiness.
Optional Finishing Ingredients (for Sriracha aioli)
- 0.5 cups mayonnaise Base for the aioli.
- 1 tablespoon Sriracha Adjust for preferred heat level.
- 1 teaspoon lemon juice Adds brightness.
- 1 small garlic clove (grated) For flavor.
- to taste salt Season to taste.
Liquids/Dairy
- 1 tablespoon fresh lemon juice Enhances flavor without overpowering.
Instructions
Preparation
- Start by mixing the flaked salmon, egg, mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, garlic powder, onion powder, smoked paprika, parsley, lemon juice, salt, and pepper in a large bowl. Stir until evenly blended.
- Gently fold in the panko breadcrumbs until the mixture holds together but isn’t too stiff.
- Form the mixture into patties, about 2-3 inches in diameter.
Cooking
- Heat olive oil in a large skillet over medium heat.
- Place the cakes in the pan and cook for about 4-5 minutes on each side until golden brown.
Sriracha Aioli Preparation
- In a small bowl, mix together the mayonnaise, Sriracha, lemon juice, grated garlic, and salt. Adjust Sriracha to taste.
Serving
- Remove the cakes from the skillet and let them drain on a paper towel.
- Serve warm with the Sriracha aioli for dipping.
Notes
You can customize flavors by swapping ingredients easily; add herbs or spices that you love, or swap fish types to your preference!