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