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Golden brown Mini Salmon Cakes with Sriracha Lemon Aioli Recipe served on a white platter with dipping sauce and lemon wedges.
Reda

Mini Salmon Cakes with Sriracha Lemon Aioli

Crispy-edged, tender-centered salmon cakes with a zesty, spicy aioli that comes together in 30 minutes for an impressive appetizer or light dinner.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Appetizer, Dinner
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Salmon Cakes
  • 14.75 oz canned salmon drained, skin and bones removed
  • 0.75 cup panko breadcrumbs
  • 3 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 3 green onions thinly sliced
  • 1 large egg beaten
  • 1 tsp lemon zest freshly grated
  • 0.5 tsp salt
  • 0.25 tsp black pepper freshly ground
  • 2 tbsp olive oil for frying
For the Sriracha Lemon Aioli
  • 0.5 cup mayonnaise
  • 1.5 tbsp sriracha or more to taste
  • 1 tbsp lemon juice freshly squeezed
  • 1 clove garlic minced

Equipment

  • Large nonstick skillet
  • Small mixing bowl
  • Medium mixing bowl

Method
 

Make the Aioli
  1. In a small bowl, whisk together mayonnaise, sriracha, lemon juice, and minced garlic until smooth. Taste and adjust heat with more sriracha if desired. Cover and refrigerate while you make the salmon cakes.
Form the Salmon Cakes
  1. In a medium bowl, flake the drained salmon with a fork until no large chunks remain. Add panko, mayonnaise, Dijon mustard, green onions, beaten egg, lemon zest, salt, and pepper. Fold together gently until just combined. Do not overmix or the cakes will become dense.
  2. Divide the mixture into 12 equal portions and shape into compact 2-inch patties about 0.75 inch thick. Place on a plate and refrigerate for 10 minutes. This firms them up so they hold together during frying.
Cook the Salmon Cakes
  1. Heat olive oil in a large nonstick skillet over medium heat until shimmering. Add half the patties and cook undisturbed for 3 to 4 minutes until the bottoms are deep golden brown and crisp. Flip carefully and cook another 3 minutes until cooked through. Transfer to a paper towel-lined plate. Repeat with remaining patties.
Serve
  1. Serve warm with sriracha lemon aioli alongside for dipping. Garnish with extra sliced green onions if desired.

Notes

For the best texture, do not skip the chilling step - cold patties hold their shape much better in the pan. Fresh salmon works too: use 12 oz cooked and flaked salmon in place of canned. The aioli keeps refrigerated for up to 5 days and doubles beautifully as a sandwich spread.