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Spicy Salmon Cakes with Sriracha Aioli

Spicy salmon cakes with Sriracha aioli are pan-fried until golden, with tender centers and a crisp panko crust. The quick mayonnaise-based aioli adds a tangy, spicy finish to these easy canned salmon patties.
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Prep Time 15 minutes
Cook Time 16 minutes
refrigeration 20 minutes
Total Time 51 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

For the salmon cakes
  • 1 can (14.75 oz) pink salmon drained, skin and bones removed
  • 0.75 cup panko breadcrumbs
  • 1 egg large
  • 0.25 cup scallions thinly sliced
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 0.25 tsp cayenne pepper
  • 0.25 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 tbsp vegetable oil
For the Sriracha aioli
  • 0.5 cup mayonnaise
  • 1 tbsp Sriracha
  • 1 tsp rice vinegar
  • 1 cloves garlic small, finely grated

Equipment

  • 1 12-inch skillet

Method
 

Make the salmon cakes
  1. In a large bowl, flake the salmon and mix it with the panko, egg, scallions, Dijon, lemon juice, cayenne, salt, and black pepper until evenly combined.
  2. Shape the mixture into 8 patties about 2 1/2 inches wide and 1/2 inch thick.
  3. Refrigerate the patties for 20 minutes to help them hold together.
Make the aioli
  1. In a small bowl, stir together the mayonnaise, Sriracha, rice vinegar, and garlic.
  2. Refrigerate the aioli until serving.
Cook the salmon cakes
  1. Heat 1 tablespoon of the oil in a 12-inch skillet over medium heat until shimmering.
  2. Cook 4 patties for 3 to 4 minutes per side, until golden and the centers reach 160°F on an instant-read thermometer.
  3. Transfer the cakes to a plate.
  4. Repeat with the remaining oil and patties.
  5. Serve the cakes with the Sriracha aioli.

Notes

For the crispest cakes, avoid crowding the skillet while cooking. Refrigerate cooked cakes and aioli separately for up to 3 days; cooked cakes can be frozen. Use gluten-free panko for a gluten-free option.