Crispy Spicy Salmon Cakes with Sriracha Aioli Sauce
Ingredients
- 1 lb cooked salmon, chilled and flaked
- 1/2 cup panko breadcrumbs, plus more for coating
- 1/4 cup mayonnaise
- 1 large egg, lightly beaten
- 2 green onions, thinly sliced
- 1 jalapeño, finely minced
- 2 tbsp fresh cilantro, chopped
- 2 tbsp lime juice, divided
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2-3 tbsp vegetable oil, for frying
- 1/2 cup mayonnaise (for aioli)
- 1-2 tbsp Sriracha (for aioli)
- 1 clove garlic, minced or grated (for aioli)
- pinch of salt (for aioli)
Instructions
- Make the Aioli: In a small bowl, stir together 1/2 cup mayonnaise, Sriracha, 1 tbsp lime juice, minced garlic, and a pinch of salt. Cover and refrigerate while you prepare the salmon cakes.
- Mix the Cakes: In a medium bowl, gently combine the flaked salmon, 1/2 cup panko, 1/4 cup mayonnaise, beaten egg, green onions, jalapeño, cilantro, the remaining 1 tbsp lime juice, salt, and pepper. Be careful not to overmix.
- Shape and Chill: Spread extra panko on a plate. Divide the salmon mixture into 8 portions and gently shape into 1-inch thick patties. Lightly coat each side with panko. Place on a plate and chill in the refrigerator for at least 15 minutes.
- Pan-Fry: Heat vegetable oil in a large skillet over medium-high heat until shimmering. Carefully place the chilled salmon cakes in the pan, cooking in batches if necessary to avoid crowding.
- Cook Until Crispy: Cook for 3-4 minutes per side, until golden brown and crispy. Flip only once.
- Serve: Transfer the cooked cakes to a wire rack to keep them crispy. Serve immediately with the chilled Sriracha aioli and lime wedges.
Notes
The most important step is chilling the cakes before frying. This helps them firm up and prevents them from falling apart in the pan. Don't skip it!