Imagine sinking your teeth into a perfectly crispy, golden-brown salmon cake that's bursting with flavor and topped with a spicy, creamy aioli that'll make your mouth water. These aren't your ordinary fish cakes – they're a culinary adventure that transforms simple ingredients into a restaurant-worthy dish you can easily create in your own kitchen. Whether you're looking to impress dinner guests or treat yourself to a gourmet meal, these salmon cakes are about to become your new obsession!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb fresh salmon fillet
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 egg
- 2 green onions, chopped
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- Salt and pepper to taste
- 1/2 cup mayonnaise (for aioli)
- 1 tbsp sriracha sauce
- 1 tsp garlic, minced
Instructions
- Begin by preparing the salmon. If using a whole fillet, remove the skin and any bones. Cut the salmon into smaller pieces for easier handling.
- In a food processor, add the salmon pieces and pulse until the salmon is coarsely chopped. Be careful not to over-process; you want some texture in the cakes.
- In a large mixing bowl, combine the chopped salmon, breadcrumbs, mayonnaise, egg, chopped green onions, Dijon mustard, lemon juice, salt, and pepper. Mix until all ingredients are well combined.
- Cover the bowl with plastic wrap and refrigerate the mixture for about 10-15 minutes. This will help the cakes hold their shape when cooking.
- While the salmon mixture is chilling, prepare the spicy aioli. In a separate bowl, combine 1/2 cup mayonnaise, sriracha sauce, and minced garlic. Stir until well blended. Adjust the spice level to your preference by adding more sriracha if desired.
- Once the salmon mixture has chilled, remove it from the refrigerator. Using your hands, form the mixture into patties, about 2-3 inches in diameter. You should be able to make about 8 cakes.
- Heat a non-stick skillet over medium heat and add a small amount of oil to coat the bottom of the pan. Once the oil is hot, carefully place the salmon cakes in the skillet, making sure not to overcrowd the pan.
- Cook the salmon cakes for about 4-5 minutes on each side, or until they are golden brown and cooked through. You may need to adjust the heat to prevent burning.
- Once cooked, transfer the salmon cakes to a plate lined with paper towels to drain any excess oil.
- Serve the salmon cakes warm, accompanied by the spicy aioli for dipping. Enjoy your delicious homemade salmon cakes!
Tips
- Fresh is Best: Use high-quality fresh salmon for the most delicious results. If possible, ask your fishmonger to remove the skin and bones.
- Don't Overmix: When combining ingredients, mix just until combined. Overmixing can make the cakes tough and dense.
- Chill for Success: The 10-15 minute chilling time is crucial. It helps the cakes hold their shape and prevents them from falling apart during cooking.
- Perfect Browning: Use a non-stick skillet and don't overcrowd the pan. This ensures each cake gets a beautiful golden-brown crust.
- Aioli Customization: Adjust the sriracha to your spice preference. Start with a small amount and add more gradually.
- Make Ahead Friendly: You can prepare the salmon mixture and aioli in advance, making this a great option for meal prep or entertaining.
- Serving Suggestion: Serve with a fresh side salad or some crisp roasted vegetables to complete the meal.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 12g
Protein: 25g
Fat: 22g
Saturated Fat: 4g
Cholesterol: 110mg
