As I tossed around ideas for a quick, flavorful dinner one busy evening, my mind wandered to the eclectic fusion of spice and comfort. That’s when I thought of these Spicy Salmon Cakes with Sriracha Aioli, an irresistible dish that comes together in a flash! The crunch of panko breadcrumbs gives each cake a delightful texture, while the zesty aioli perfectly balances the savory richness of the salmon.
Whether you’ve got fresh salmon from a recent catch or are looking to repurpose canned goodies hiding in your pantry, this recipe is versatile enough to suit any situation. Picture this: golden-brown patties served hot, drizzled with a creamy, spicy sauce that’ll leave everyone at the table asking for seconds. Perfect for a weeknight dinner, hearty brunch, or meal prep, these salmon cakes breathe new life into your cooking routine. Let’s dive into this culinary adventure that promises to whisk you away from the usual fast food frenzy!
Why are Spicy Salmon Cakes with Sriracha Aioli irresistible?
Quick and Easy: This recipe whips up in no time, making it a fantastic choice for those busy weeknights.
Flavor Explosion: The zesty aioli complements the savory salmon, creating a taste sensation that’s hard to resist.
Versatile Options: Canned, fresh, or leftover salmon – you can adapt this recipe to suit your pantry.
Crowd-Pleaser: Perfect for serving to family or guests, these cakes are sure to impress with every crunchy bite.
Healthy Choice: With wholesome ingredients and a gluten-free option, it’s a guilt-free indulgence.
Meal Prep Friendly: Great for batch cooking; simply store leftovers for quick reheating later!
Spicy Salmon Cakes Ingredients
For the Salmon Cakes
• Cooked Salmon – 1 ½ cups; fresh, canned, or leftover salmon can be used.
• Egg – 1 large, lightly beaten; acts as a binding agent for the cakes.
• Mayonnaise – ¼ cup for the cakes; adds creaminess and moisture.
• Dijon Mustard – 1 tablespoon; introduces a zesty tang.
• Worcestershire Sauce – 1 teaspoon; enhances the umami flavor.
• Hot Sauce – 1 teaspoon; adjust for desired heat levels.
• Garlic Powder – ½ teaspoon; adds depth of flavor.
• Onion Powder – ½ teaspoon; complements other spices for a savory base.
• Smoked Paprika – ½ teaspoon; imparts smokiness and vibrant color.
• Fresh Parsley – 2 tablespoons, chopped; brings a hint of freshness.
• Lemon Juice – 1 tablespoon for the cakes; brightens overall flavor.
• Panko Breadcrumbs – ½ cup plus more for coating; provides crunch and texture.
• Salt and Pepper – To taste; ensures well-rounded seasoning.
• Olive Oil – 2 tablespoons for frying; helps achieve a crispy texture.
For the Sriracha Aioli
• Mayonnaise – ½ cup; adds creaminess to balance out the spiciness.
• Sriracha – 1-2 tablespoons; infuses the aioli with a spicy kick.
• Lemon Juice – 1 teaspoon; brightens the sauce.
• Garlic – 1 clove, minced; layers in another flavor dimension.
• Salt – To taste; enhances the overall flavor profile.
These Spicy Salmon Cakes with Sriracha Aioli are a fantastic way to turn simple ingredients into a show-stopping dinner!
How to Make Spicy Salmon Cakes with Sriracha Aioli
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Prep the Salmon: Flake your cooked salmon into a large mixing bowl. If you’re using fresh salmon, make sure to cook it first, then let it cool before flaking it.
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Make the Salmon Mixture: In the bowl, combine the flaked salmon, lightly beaten egg, ¼ cup mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, garlic powder, onion powder, smoked paprika, chopped parsley, lemon juice, and ½ cup panko. Mix until everything is well combined, with a consistency that holds together.
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Shape the Cakes: Divide the mixture into four equal patties, each about ¾-inch thick. Lightly coat each patty with additional panko for that extra crunch.
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Cook the Salmon Cakes: Heat olive oil in a skillet over medium heat. Once hot, add the patties and cook for 4-5 minutes on each side until they’re beautifully golden brown and crisp to the touch.
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Make the Sriracha Aioli: While the cakes are cooking, whisk together the remaining ½ cup mayonnaise, sriracha, 1 teaspoon lemon juice, minced garlic, and a pinch of salt in a separate bowl. Taste and adjust seasoning to your liking.
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Serve: Once cooked, place the salmon cakes on paper towels to drain excess oil. Serve warm, drizzled with the zesty aioli or on the side for dipping.
Optional: Garnish with fresh parsley for an added pop of color.
Exact quantities are listed in the recipe card below.
Spicy Salmon Cakes Variations
Feel free to get creative with these spicy salmon cakes and put your own spin on this scrumptious recipe!
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Tuna Swap: Use solid white albacore tuna instead of salmon for a delightful twist that’s just as tasty. Tasty and versatile, this option delights in the same way, making it perfect for pantry raids.
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Herb Infusion: Experiment with different herbs like dill, cilantro, or chives to give your cakes a fresh look and flavor. Each fresh herb brings its own personality, elevating your dish to new heights.
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Gluten-Free Breadcrumbs: Substitute traditional panko with gluten-free breadcrumbs to cater to dietary restrictions without sacrificing crunch. You’ll enjoy all the flavor as you accommodate friends and family.
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Spicy Kick: Add finely chopped jalapeños or a drizzling of your favorite hot sauce to the salmon mixture for an unexpected heat that keeps everyone reaching for more. Spice things up; it’s like giving your cakes a bold, new life!
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Lemon Zest: Incorporate zest from a lemon into the mixture to intensify the citrus notes. It adds a burst of brightness that beautifully complements the savory flavors.
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Baked Option: For a healthier version, bake the cakes at 400°F (200°C) for about 15-18 minutes, flipping halfway. You’ll achieve a more wholesome treat without losing the beloved texture!
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Asian Flair: Include soy sauce in the mixture and serve the aioli with a splash of sesame oil for an Asian-inspired version that surprises and delights. The umami notes will take your meal to the next level!
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Sweet and Savory: Mix in a hint of honey or a sprinkle of brown sugar to the cakes for a delightful sweet contrast to the savory ingredients. This unexpected combination will leave your taste buds dancing with joy!
Expert Tips for Spicy Salmon Cakes
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Moisture Balance: Ensure your salmon mixture holds together without being too wet; add more panko if necessary to achieve the right consistency.
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Proper Cooking: Let the cakes cook undisturbed until golden brown before flipping, which helps to form a nice crust.
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Right Tools: Use a fish spatula to gently flip the cakes, minimizing breakage and ensuring a delicate handling of your Spicy Salmon Cakes with Sriracha Aioli.
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Versatile Sauces: Feel free to swap out Sriracha for other hot sauces or incorporate some fresh herbs into the aioli for varied flavor profiles.
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Bake Option: For a healthier choice, bake the cakes on a parchment-lined sheet at 400°F (200°C) for 15-18 minutes, flipping halfway through.
What to Serve with Spicy Salmon Cakes with Sriracha Aioli?
Transform your meal into a delightful feast by pairing these flavorful salmon cakes with complementary sides and drinks.
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Crispy Coleslaw: Adds a refreshing crunch that balances the richness of the cakes and aioli, perfect for those warm evenings.
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Garlic Mashed Potatoes: Creamy and buttery, they provide a comforting backdrop that enhances the salmon’s spicy notes. A classic side that never disappoints!
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Roasted Veggies: Seasonal vegetables roasted until caramelized bring out natural sweetness that contrasts beautifully with the savory cakes, creating delightful flavor harmony.
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Quinoa Salad: Light and nutritious, this dish adds a refreshing texture and nutty flavor, perfectly balancing the richness of the salmon cakes.
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Sweet Potato Fries: Their natural sweetness and crispy texture mesh beautifully with the spicy elements of the cakes, creating a delightful contrast in every bite.
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Chilled White Wine: A crisp Sauvignon Blanc or a fruity Pinot Grigio can elevate the meal, enhancing the flavors of the salmon and aioli.
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Lemon Dill Rice: Light and fluffy, this side brings an aromatic touch that ties together the flavors of the salmon, brightening every forkful.
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Fruit Salad: A mix of fresh, juicy fruits serves as a refreshing palate cleanser that complements the spiciness of the dish wonderfully.
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Chocolate Mousse: For dessert, a rich chocolate mousse offers a velvety finish to your meal, striking the right balance after the zesty main course.
Storage Tips for Spicy Salmon Cakes with Sriracha Aioli
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Room Temperature: Keep cooked salmon cakes at room temperature for no more than 2 hours to ensure food safety.
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Fridge: Store leftovers in an airtight container for up to 2 days. Reheat gently in a skillet to maintain their crispy texture.
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Freezer: Freeze uncooked salmon cakes, wrapped tightly in plastic wrap, for up to 3 months. Thaw in the fridge before cooking when you’re ready for a quick meal.
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Reheating: For best results, reheat salmon cakes in a skillet over medium heat, allowing them to crisp back up while warming through.
Make Ahead Options
These Spicy Salmon Cakes with Sriracha Aioli are perfect for meal prep enthusiasts looking to save time during the week! You can prepare the salmon mixture (excluding the panko for coating) up to 24 hours ahead. Simply assemble the flaked salmon, egg, both mayonnaise amounts, and seasonings in a bowl, covering it tightly and refrigerating. The formed patties can also be made and refrigerated in a single layer, separated with wax paper, for up to 3 days. When it’s time to cook, just coat with panko and fry as directed for crispy, golden results. This way, you’ll enjoy delicious, homemade meals without the last-minute rush!
Spicy Salmon Cakes with Sriracha Aioli Recipe FAQs
What type of salmon should I use for this recipe?
Absolutely! You can use fresh, canned, or even leftover salmon for these cakes. Canned salmon is a quick and easy option if you’re short on time, while fresh salmon gives a more delicate flavor. If you have any leftover cooked salmon, it works perfectly too!
How should I store leftover spicy salmon cakes?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. It’s best to reheat them in a skillet over medium heat, which helps to retain their crispy texture. Avoid microwaving them, as that can make them soggy.
Can I freeze these salmon cakes for later?
Yes, absolutely! To freeze, wrap uncooked salmon cakes tightly in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to 3 months. When you’re ready to enjoy them, simply thaw in the refrigerator overnight and then cook as directed.
What should I do if my salmon cake mixture is too wet?
If your mixture feels too wet and won’t hold together, no worries! Simply add more panko breadcrumbs, a tablespoon at a time, until you reach the right consistency. This ensures your cakes will fry up beautifully crispy.
Are spicy salmon cakes safe for my dog to eat?
While salmon itself can be a great source of protein for dogs, be cautious with the seasonings and sauces used here, especially sriracha and garlic, which can be harmful to pets. I recommend serving plain, cooked salmon without any additives if you’d like to share a bite with your furry friend.
What can I serve as a side with these salmon cakes?
The more the merrier! Pair these spicy salmon cakes with a refreshing side salad or creamy coleslaw for a delightful meal. You can even serve them in a brioche bun for a delicious slider experience!
Spicy Salmon Cakes with Sriracha Aioli – Quick & Delicious Weeknight Delight
Ingredients
Equipment
Method
- Flake your cooked salmon into a large mixing bowl. If using fresh salmon, cook first and let cool before flaking.
- Combine the flaked salmon, egg, mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, garlic powder, onion powder, smoked paprika, parsley, lemon juice, and panko in the bowl. Mix until well combined.
- Divide the mixture into four equal patties, each about ¾-inch thick. Lightly coat each patty with additional panko.
- Heat olive oil in a skillet over medium heat. Add the patties and cook for 4-5 minutes on each side until golden brown.
- In a separate bowl, whisk together mayonnaise, sriracha, lemon juice, minced garlic, and a pinch of salt for the aioli. Adjust seasoning as needed.
- Once cooked, place the salmon cakes on paper towels to drain excess oil. Serve warm with the aioli.