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Crispy Salmon Cakes with Spicy Mayo

Golden pan-fried salmon patties with fresh herbs and spices, served with creamy spicy mayo sauce, perfect for quick dinners.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 salmon cakes
Course: Appetizer, Main Course
Cuisine: American, Asian Fusion
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Salmon Cakes
  • 2 cans (14 oz each) salmon drained and flaked
  • 0.5 cup breadcrumbs
  • 2 eggs large, beaten
  • 0.25 cup green onions finely chopped
  • 2 tbsp fresh cilantro or parsley chopped
  • 2 cloves garlic minced
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 0.5 tsp ground ginger
  • 0.25 tsp red pepper flakes
  • salt and black pepper to taste
  • 1 cup panko breadcrumbs for coating
  • 2-3 tbsp vegetable oil for frying
Spicy Mayo
  • 0.5 cup mayonnaise
  • 1 tbsp sriracha sauce
  • 1 tsp lime juice
  • 0.5 tsp garlic powder
  • salt pinch
Garnish
  • fresh green onions sliced
  • sesame seeds optional

Equipment

  • Large mixing bowl
  • Large skillet or frying pan
  • Shallow dishes for coating
  • Paper towels

Method
 

  1. Drain canned salmon thoroughly and transfer to a large mixing bowl. Use a fork to flake the salmon, removing any large bones or skin.
  2. Add breadcrumbs, beaten eggs, green onions, fresh herbs, garlic, soy sauce, sesame oil, ginger, red pepper flakes, salt, and pepper to the bowl. Mix until well combined.
  3. Place panko breadcrumbs in a shallow dish. Form salmon mixture into 8-10 patties, about 3 inches in diameter.
  4. Press each patty into panko breadcrumbs, coating both sides evenly and firmly.
  5. Heat 2-3 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering.
  6. Place salmon cakes in hot skillet without overcrowding. Cook in batches if necessary.
  7. Cook for 3-4 minutes on first side without moving, until golden brown. Flip carefully and cook another 3-4 minutes.
  8. Transfer cooked salmon cakes to paper towel-lined plate to drain excess oil.
  9. Prepare spicy mayo by whisking together mayonnaise, sriracha, lime juice, garlic powder, and salt.
  10. Serve salmon cakes hot, drizzled with spicy mayo and garnished with green onions and sesame seeds.

Notes

Can be made ahead and refrigerated for up to 24 hours before cooking. Cooked salmon cakes keep for 3 days refrigerated. Freeze uncooked patties for up to 3 months. For a healthier option, bake at 400°F for 15-20 minutes.