What ingredients do I need for spicy salmon cakes?

You’ll need fresh salmon, breadcrumbs, green onions, mayonnaise, Dijon mustard, Sriracha, garlic powder, paprika, and an egg. Don’t forget salt and pepper for seasoning!

How do I make Sriracha aioli sauce?

Mix mayonnaise, Sriracha, and a squeeze of lime juice in a bowl. Adjust the amount of Sriracha to taste for your desired spice level.

Can I use canned salmon for salmon cakes?

Absolutely! Canned salmon is a great time-saver and works well in this recipe. Just make sure to drain it well before using.

What are some side dishes that go well with spicy salmon cakes?

These cakes pair nicely with a simple salad, roasted vegetables, or even sweet potato fries. They make a great sandwich filling too!

How do I store leftover salmon cakes?

Store leftover salmon cakes in an airtight container in the fridge for up to three days. Reheat in a skillet or oven for best results.

Can I bake spicy salmon cakes instead of frying them?

Yes, you can bake them! Preheat your oven to 400°F and place the cakes on a baking sheet. Bake for about 15-20 minutes or until golden brown.

What can I substitute for Sriracha in the aioli?

If you don’t have Sriracha, try using another hot sauce or a combination of mayo and chili paste for a similar kick.

How long do spicy salmon cakes take to cook?

Cooking the salmon cakes takes about 10-12 minutes, depending on your heat level. Fry them until golden brown on both sides.

Spicy Salmon Cakes with Sriracha Aioli

Name: Spicy Salmon Cakes with Sriracha Aioli
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 pound fresh salmon (cooked and flaked); 1/2 cup breadcrumbs (use panko for extra crunch); 1/4 cup green onions (finely chopped); 1/4 cup mayonnaise; 1 tablespoon Dijon mustard; 1 tablespoon Sriracha (adjust to taste); 1 teaspoon garlic powder; 1 teaspoon paprika; to taste salt and pepper; 1 egg beaten; Vegetable oil (for frying)

Ingredients

Scale

1 pound fresh salmon (cooked and flaked)
1/2 cup breadcrumbs (use panko for extra crunch)
1/4 cup green onions (finely chopped)
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon Sriracha (adjust to taste)
1 teaspoon garlic powder
1 teaspoon paprika
to taste salt and pepper
1 egg beaten
Vegetable oil (for frying)

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Instructions

Start by cooking the salmon. You can either bake, grill, or poach it. Once it’s cooked, let it cool slightly before flaking it into a bowl.
Add the breadcrumbs, green onions, mayonnaise, mustard, Sriracha, garlic powder, paprika, salt, pepper, and the beaten egg to the bowl. Mix everything until well combined.
Form the mixture into patties. Aim for about 2-3 inches in diameter. Place them on a plate and refrigerate for 30 minutes to help them hold their shape.
Heat vegetable oil in a skillet over medium heat. Carefully add the patties to the skillet, cooking for about 4-5 minutes on each side, or until golden brown and crisp.
Once cooked, transfer the salmon cakes to a paper towel-lined plate to drain any excess oil.

Prep Time: 20
Cook Time: 15