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Easy Crispy Mini Salmon Cakes with Sriracha Aioli

crispy mini salmon cakes - featured image
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These crispy mini salmon cakes are made with leftover or canned salmon, panko breadcrumbs, and a tangy Dijon binder, then pan-fried to golden perfection. Served with a creamy sriracha lemon aioli, they’re a quick, crowd-pleasing weeknight dinner that comes together in under 30 minutes.

Ingredients

Scale
  • 1 lb cooked salmon (canned, leftover grilled, or baked)
  • 1/2 cup panko breadcrumbs
  • 1/4 cup mayonnaise
  • 1 large egg, lightly beaten
  • 2 tablespoons Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 2 green onions, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 2 tablespoons olive oil or avocado oil (for pan-frying)
  • 1/2 cup mayonnaise (for aioli)
  • 2 tablespoons sriracha
  • 1 tablespoon fresh lemon juice (for aioli)
  • 1 small garlic clove, minced
  • Pinch of salt (for aioli)
  • Mixed greens or arugula (for serving, optional)
  • Extra lemon wedges (for serving, optional)
  • Fresh dill or parsley for garnish (optional)

Instructions

  1. Make the aioli first. In a small bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons sriracha, 1 tablespoon fresh lemon juice, 1 minced garlic clove, and a pinch of salt. Taste and adjust heat or tang to your liking. Set aside in the fridge.
  2. Prepare the salmon. If using leftover cooked salmon, flake it into a large bowl with a fork, removing any skin or large bones. If using canned salmon, drain it well first. Aim for small, even pieces.
  3. Mix the cake ingredients. To the bowl with the salmon, add 1/2 cup panko breadcrumbs, 1/4 cup mayonnaise, 1 beaten egg, 2 tablespoons Dijon mustard, 2 tablespoons fresh lemon juice, 2 chopped green onions, 1/4 cup parsley, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon paprika. Stir gently until combined; do not overmix.
  4. Chill the mixture (optional but helpful). If you have 15 minutes, refrigerate the bowl to help the cakes hold their shape better when frying.
  5. Form the cakes. Scoop about 2 tablespoons of the mixture and shape into small patties, about 2 inches wide and 1/2 inch thick. You should get 12-14 mini cakes. Place on a plate or baking sheet lined with parchment paper.
  6. Heat the oil. In a large non-stick skillet or cast iron pan, heat 2 tablespoons of olive oil over medium heat until shimmering but not smoking.
  7. Cook the cakes. Carefully place the salmon cakes in the pan, leaving space between each one. Work in batches if needed. Cook for 3-4 minutes per side, until golden brown and crispy. The edges should be browned and the cakes should feel firm when gently pressed.
  8. Drain and rest. Transfer cooked cakes to a plate lined with paper towels to absorb excess oil. Let rest for 2 minutes.
  9. Serve immediately. Arrange cakes on a platter or over greens. Drizzle with sriracha lemon aioli or serve on the side for dipping. Garnish with extra lemon wedges and fresh herbs.

Notes

Chilling the mixture for 15 minutes helps the cakes hold together better. Use a thin spatula for flipping. Don’t overcrowd the pan to ensure crispiness. Pat leftover salmon dry if it has condensation. The aioli can be made up to 5 days ahead and improves in flavor.

Nutrition

Keywords: salmon cakes, mini salmon cakes, crispy salmon cakes, sriracha aioli, leftover salmon, easy dinner, weeknight dinner, pescatarian, gluten-free option

Find it online: https://emacrave.com/easy-crispy-mini-salmon-cakes-with-sriracha-aioli/