Spicy Salmon Cakes with Sriracha Aioli Recipe

Introduction

Salmon cakes are a comforting dish that combines tender, flaky salmon with zesty seasonings and a crispy exterior. This recipe adds a spicy twist with a creamy sriracha aioli, making it perfect for weeknight dinners or casual gatherings. Whether using fresh, canned, or leftover salmon, these cakes are easy to prepare and full of flavor.

Ingredients

• 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

1. Step 1: Prep the salmon. If using leftover salmon, gently flake it into a medium bowl. For canned salmon, drain thoroughly and remove any skin or bones. For fresh salmon, pan-sear or bake a fillet seasoned with salt and pepper, let it cool, then flake it.
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, and a pinch of salt and pepper to the flaked salmon. Mix gently until evenly combined. If the mixture feels too wet, add more panko breadcrumbs.
3. Step 3: Shape and bread the cakes. Divide the mixture into 4 equal portions and shape each into a patty about ¾-inch thick. Lightly coat the outside of each patty with extra panko breadcrumbs for added crispiness.
4. Step 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 per side, or until golden brown and crispy, allowing a crust to form before flipping.
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 the cooked salmon cakes on paper towels to remove excess oil. Serve warm with a generous dollop of sriracha aioli on top or on the side for dipping.

Tips & Variations

• Use canned salmon for a quick and budget-friendly version, just be sure to drain and remove skin or bones.
• Add finely chopped green onions or capers to the salmon mixture for extra flavor.
• For an even crispier crust, try frying the cakes in a cast-iron skillet.
• If you prefer less heat, reduce the amount of hot sauce and sriracha or omit altogether.
• These salmon cakes can also be made with canned tuna as an easy substitution.

Storage

Store leftover salmon cakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to maintain their crispiness or warm in the oven at 350°F (175°C) until heated through. The sriracha aioli is best served fresh but can be kept in the fridge for up to 2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use thawed cooked frozen salmon. Make sure to drain any excess moisture and flake it well before mixing.

How can I make the salmon cakes gluten-free?

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

Spicy Salmon Cakes with Sriracha Aioli Recipe

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★★★★★

4.7 from 55 reviews

These Spicy Salmon Cakes with Sriracha Aioli offer a flavorful twist on a classic favorite. Combining tender, flaky salmon with zesty seasonings, crispy panko coating, and a creamy, spicy aioli, this recipe is perfect for a quick weeknight dinner or a flavorful brunch. Suitable for fresh, canned, or leftover salmon, these cakes are easy to prepare and full of vibrant taste.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

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

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

Notes

• The recipe is versatile and works well with fresh, canned, or leftover salmon.
• Adjust the hot sauce in the salmon mixture and sriracha in the aioli to your preferred heat level.
• For best results, use a non-stick or cast-iron skillet to achieve an evenly browned crust.
• If the salmon mixture feels too wet, gradually add more panko breadcrumbs until it holds shape.
• Use a fish spatula or a flexible spatula to flip the cakes gently without breaking them.

Keywords: salmon cakes, spicy salmon patties, sriracha aioli, seafood recipe, quick dinner, salmon fishcakes, easy salmon recipe, pan-fried salmon cakes