Can I use canned salmon?

Yes, canned salmon works well in this recipe and offers a convenient, budget-friendly alternative to fresh salmon. If using canned, drain thoroughly and remove any skin and larger bones. You'll need about 3-4 standard cans (5-6 oz each) to equal the 2 pounds of fresh salmon. Since canned salmon is already cooked, you can skip the roasting step and proceed directly to mixing the ingredients.

Can I bake the salmon cakes?

Absolutely! Baking is actually the recommended cooking method in this recipe. It creates beautifully crisp exteriors while maintaining a moist interior, all with less oil than pan-frying. Bake at 400°F for 15-20 minutes, or until golden brown. For extra browning, you can finish under the broiler for 1-2 minutes, watching carefully to prevent burning.

How spicy is the aioli?

The aioli has a moderate level of heat with 1 tablespoon of sriracha. However, you can easily adjust the spiciness to your preference. For a milder version, start with ½ teaspoon of sriracha and taste as you go. Heat-lovers can increase to 2 tablespoons or add a pinch of cayenne for extra kick. The lemon and garlic help balance the heat, creating a well-rounded flavor profile.

Can I meal-prep these?

These salmon cakes are excellent for meal prep. You can prepare and shape the patties up to 24 hours ahead and refrigerate until ready to bake. Alternatively, form the patties and freeze them raw (see freezing instructions in the Storage section). The aioli can be made up to 3 days ahead and stored separately. For a complete meal prep, pair with pre-roasted vegetables or a grain salad that keeps well in the refrigerator.

Do the cakes freeze well?

Yes, salmon cakes freeze exceptionally well. For best results, freeze them before cooking. After forming the patties, place them on a parchment-lined baking sheet and freeze until solid (about 2 hours). Then transfer to a freezer-safe container with parchment between layers. They'll keep for up to 3 months. Cook directly from frozen at 400°F for 20-25 minutes. The aioli does not freeze well and should be made fresh.

What sides pair best?

Salmon cakes with aioli are versatile and pair beautifully with many sides. For lighter options, try a simple green salad, roasted vegetables, or a cucumber tomato salad. For heartier meals, serve with garlic mashed potatoes, rice pilaf, or quinoa. The aioli makes an excellent dressing for the sides as well – just thin it slightly with extra lemon juice or a touch of water for drizzling.

Best Salmon Cakes with Aioli: Crispy, Flavorful Success

Salmon Cakes with Aioli

Print Recipe

Crispy, flavorful salmon cakes with a zesty sriracha lemon aioli that’s perfect for dinner, meal prep, or elegant entertaining.

Author: Chef Rina
Prep Time: 25
Cook Time: 35
Total Time: 1 hour
Yield: 8 1x
Category: Main Dish
Cuisine: American

Ingredients

Scale

For the Salmon Cakes

2 pounds salmon fillet
1 teaspoon salt
1 teaspoon black pepper
1 medium onion, diced and sautéed
½ cup plain breadcrumbs
½ cup finely chopped fresh parsley
¼ cup mayonnaise (or Greek yogurt)
3 tablespoons Dijon mustard
1 large egg, lightly beaten
3 tablespoons lemon juice

For the Sriracha Lemon Aioli

⅓ cup mayonnaise (or Greek yogurt)
1 tablespoon Sriracha
2 teaspoons lemon juice
1 garlic clove, minced
⅛ teaspoon salt
⅛ teaspoon black pepper

Instructions

Preheat oven to 400°F. Line a baking sheet with parchment paper.
Season salmon with salt and pepper, then bake for 15 minutes until it flakes easily.
Cool slightly, then flake the salmon into small pieces.
Mix flaked salmon with sautéed onion, breadcrumbs, parsley, mayonnaise, Dijon, egg, lemon juice, salt and pepper.
Refrigerate mixture for 15-20 minutes to firm up.
Form into patties and place on parchment-lined baking sheet.
Bake for 15-20 minutes until golden and crispy at edges.
Meanwhile, whisk together all aioli ingredients until smooth.
Serve warm salmon cakes with sriracha lemon aioli on the side.

Notes

For make-ahead convenience, form the patties and freeze on a baking sheet until solid, then transfer to freezer bags. Cook from frozen, adding 5-10 minutes to baking time. Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Serving Size: 8
Calories: 298 Kcal
Sugar: 1g
Sodium: 482mg
Fat: 18g
Saturated Fat: 3g
Carbohydrates: 8g
Fiber: 1g
Protein: 25g
Cholesterol: 88mg

Keywords: salmon cakes, seafood cakes, sriracha aioli, baked salmon patties, fish cakes

Find it online: https://www.joyliciousrecipes.com/salmon-cakes-with-aioli/