Spicy Salmon Cakes with Sriracha Aioli Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
