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Salmon Cakes with Sriracha Lemon Aioli

Quick, easy, and delicious salmon cakes served with a zesty Sriracha lemon aioli that will impress even the pickiest eaters.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Salmon Cakes
  • 1 pound fresh salmon, skin removed Can substitute with canned salmon
  • 1 cup breadcrumbs or crushed crackers Crushed crackers for an extra crunch
  • 2 green onions, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 1 egg Large
  • 1 teaspoon Dijon mustard
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Olive oil for frying
For the Sriracha Lemon Aioli
  • 1/2 cup mayonnaise
  • 1 tablespoon Sriracha Adjust based on spice tolerance
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic, minced
  • A pinch of salt

Method
 

Preparation
  1. Cut the salmon into large chunks and place them in a food processor. Pulse until it’s coarsely chopped; be careful not to puree it!
  2. Transfer the salmon to a large bowl. Add in breadcrumbs, green onions, parsley, egg, Dijon mustard, garlic powder, and season with salt and pepper. Mix until well combined.
  3. Form the mixture into small patties, about 2-3 inches wide.
Cooking
  1. Heat a generous drizzle of olive oil in a large frying pan over medium heat. Once shimmering, carefully add the salmon cakes.
  2. Cook for about 3-4 minutes on each side until golden brown.
Making the Aioli
  1. In a small bowl, whisk together mayonnaise, Sriracha, lemon juice, minced garlic, and salt. Adjust the Sriracha to your taste.
Serving
  1. Once cooked, let the salmon cakes drain on paper towels and serve them hot with the Sriracha Lemon Aioli on the side.

Notes

Substitutions for fresh salmon include canned salmon. Chill formed cakes for extra crispiness before frying.