Spicy Salmon Cakes with Sriracha Aioli Recipe

Introduction

Spicy Salmon Cakes with Sriracha Aioli bring a fiery twist to a classic favorite. These golden, crispy cakes combine tender salmon with bold spices and a creamy, spicy aioli that’s perfect for dipping. Whether using fresh, canned, or leftover salmon, this recipe is easy and versatile for any kitchen.

Ingredients

• 1 ½ cups cooked salmon, flaked (fresh, canned, or leftover)
• 1 large egg, lightly beaten
• ¼ cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce (adjust to 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

1. Step 1: Prep the Salmon. If using leftover salmon, gently flake it into a medium bowl. For canned salmon, drain thoroughly and remove skin and bones. For fresh salmon, pan-sear or bake a 6–8 oz fillet seasoned with salt and pepper, then cool and flake.
2. Step 2: Make the Salmon Mixture. Add the egg, mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, garlic powder, onion powder, smoked paprika, parsley, lemon juice, panko breadcrumbs, salt, and pepper to the bowl with the flaked salmon. Mix gently until combined. The mixture should hold together but remain moist; add extra panko if too wet.
3. Step 3: Shape and Bread the Cakes. Divide the mixture into 4 equal portions and form patties about ¾-inch thick. Lightly coat each patty with additional panko breadcrumbs for extra crispiness.
4. Step 4: Cook the Salmon Cakes. Heat olive oil in a skillet over medium heat. When hot, add the patties and cook for 4–5 minutes per side until golden brown and crispy. Avoid flipping too soon to develop a good crust.
5. Step 5: Make the Sriracha Aioli. While the cakes cook, whisk together mayonnaise, sriracha, lemon juice, grated garlic, and salt in a small bowl. Adjust seasoning to taste.
6. Step 6: Serve. Drain cooked salmon cakes on paper towels to remove excess oil. Serve warm with a dollop of sriracha aioli on top or on the side for dipping.

Tips & Variations

• Use canned salmon for a quick and affordable option; just drain well and remove any skin or bones.
• Adjust the amount of hot sauce in the mixture and sriracha in the aioli to control the spiciness.
• Try adding finely chopped green onions or a splash of soy sauce for a different flavor twist.
• If you prefer, substitute tuna for salmon to create tasty tuna cakes with the same spicy kick.
• Make the cakes ahead and refrigerate for up to a day before cooking to save time.

Storage

Store leftover salmon cakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium-low heat or in a toaster oven to maintain their crispiness. The sriracha aioli can be stored separately in the fridge for up to 3 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, thaw the salmon completely and drain any excess moisture before flaking it. This will help the mixture hold together better.

How can I make the salmon cakes gluten-free?

Replace the panko breadcrumbs with gluten-free breadcrumbs or crushed rice crackers to keep the cakes crispy without gluten.

Spicy Salmon Cakes with Sriracha Aioli Recipe

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★★★★★

4.5 from 129 reviews

Spicy Salmon Cakes with Sriracha Aioli offer a bold twist on a classic favorite, combining tender salmon patties seasoned with a blend of spices and fresh herbs, then pan-fried to crispy perfection. Served with a creamy, spicy sriracha aioli, this recipe is perfect for a flavorful appetizer, lunch, or light dinner that’s quick, easy, and packed with personality.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 salmon cakes 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

For the Salmon Cakes

• 1 ½ cups cooked salmon, flaked (fresh, canned, or leftover salmon)
• 1 large egg, lightly beaten
• ¼ cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce (adjust based on 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

1. Prep the Salmon: Flake leftover salmon in a medium bowl or, if using canned salmon, drain thoroughly and remove any skin or bones. For fresh salmon, season a 6–8 oz fillet with salt and pepper, then pan-sear or bake until cooked through and let cool before flaking.
2. Make the Salmon Mixture: Combine the flaked salmon with beaten egg, mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, garlic powder, onion powder, smoked paprika, fresh parsley, lemon juice, panko breadcrumbs, salt, and pepper. Mix gently until well incorporated; the mixture should hold shape but remain moist. Add more panko if too wet.
3. Shape and Bread the Cakes: Divide the mixture into 4 equal portions and form each into approximately ¾-inch thick patties. Lightly coat the outside of each patty with extra panko breadcrumbs to create a crisp outer layer.
4. Cook the Salmon Cakes: Heat olive oil in a skillet over medium heat. Once hot, carefully place the salmon cakes in the pan. Cook for 4–5 minutes on each side or until golden brown and crisp, allowing a crust to form before flipping to prevent sticking.
5. Make the Sriracha Aioli: While the cakes cook, whisk together mayonnaise, sriracha, lemon juice, grated garlic, and salt in a small bowl. Adjust seasoning to taste for desired heat and tanginess.
6. Serve: Drain cooked salmon cakes on paper towels to remove excess oil. Serve warm with a dollop of sriracha aioli on top or alongside for dipping.

Notes

• Use fresh, canned, or leftover salmon based on availability; each option works well.
• Adjust hot sauce in the salmon mixture and sriracha in the aioli to your preferred spice level.
• Panko breadcrumbs add lightness and crispness; regular breadcrumbs can be substituted but will yield a different texture.
• For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs.
• These salmon cakes can be made ahead; refrigerate formed patties until ready to cook.
• Leftover salmon cakes store well in the fridge for up to 2 days and can be reheated in a skillet or oven.

Keywords: spicy salmon cakes, sriracha aioli, salmon patties, easy salmon recipes, fried salmon cakes, seafood appetizer