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Spicy Salmon Cakes with Sriracha Aioli – Easy Leftover Salmon Recipe
Jessica

Spicy Salmon Cakes with Sriracha Aioli

Crispy golden salmon cakes with creamy sriracha aioli – the perfect leftover salmon recipe for quick weeknight dinners or impressive appetizers.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds cooked salmon, flaked fresh, canned, or leftover
  • 2 large eggs lightly beaten
  • 0.5 cup mayonnaise divided
  • 0.33 cup panko breadcrumbs
  • 0.25 cup red bell pepper finely diced
  • 3 tablespoons fresh cilantro chopped
  • 2 tablespoons green onions diced
  • 1 tablespoon sriracha sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon smoked paprika
  • salt and black pepper to taste
  • 2 tablespoons olive oil for cooking

Equipment

  • Large mixing bowl
  • Large skillet
  • spatula
  • Measuring cups and spoons

Method
 

  1. Prepare the salmon by flaking cooked salmon into small pieces. Remove any skin or bones. If using canned salmon, drain thoroughly first.
  2. Mix the ingredients in a large bowl: combine flaked salmon, eggs, ¼ cup mayonnaise, panko, bell pepper, cilantro, green onions, sriracha, Dijon mustard, Worcestershire sauce, garlic powder, and smoked paprika. Mix gently until evenly distributed.
  3. Season to taste with salt and black pepper. The amount depends on your salmon type and personal preference.
  4. Form patties by dividing mixture into 8 equal portions. Shape each into a patty about ¾ inch thick. Place on a plate and refrigerate for 15 minutes to help them hold together.
  5. Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking.
  6. Cook the patties in batches of 4, about 4-5 minutes per side until golden brown and crispy. Don't overcrowd the pan or move patties while cooking.
  7. Make the sriracha aioli by whisking together ¼ cup mayonnaise, 2 tablespoons sriracha, 1 tablespoon lemon juice, 1 minced garlic clove, and a pinch of salt. Adjust heat to preference.
  8. Serve immediately with sriracha aioli on the side for dipping. Garnish with extra cilantro and lemon wedges if desired.

Notes

  • Chilling the patties before cooking is essential for preventing breakage
  • These freeze beautifully – cook, cool completely, then freeze in airtight containers for up to 2 months
  • For gluten-free version, substitute almond flour or gluten-free panko
  • Leftover salmon cakes reheat best in a skillet over medium heat to restore crispiness