Name: Easy Salmon Cakes with Hot Sauce Aioli
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 tablespoons olive oil mayonnaise; 1 teaspoons Dijon mustard; ½ teaspoon Worcestershire sauce; 1 tablespoon fresh lemon juice; Louisiana Hot Sauce, to taste ((I use a tablespoon)); 1 large egg, lightly beaten; ⅓ cup olive oil mayonnaise; 2 teaspoons Dijon mustard; 2 teaspoons Worcestershire sauce; 2 teaspoons Old Bay seasoning; 1 tablespoon Louisiana Hot Sauce; ½ teaspoon pepper; Optional: 1 tablespoons fresh dill or 1/2 teaspoon of dried dill; Optional: 1 tablespoon finely-chopped scallions; 3 (6-ounce) cans boneless, skinless, wild-caught salmon, drained; ¾ cup Panko bread crumbs ((can also substitute with regular bread crumbs or crushed crackers)); Olive oil, for pan frying

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These simple and easy salmon cakes come together in a snap and can be made ahead and frozen to cook whenever you need them. The recipe uses several pantry staples, including a 5-ingredient hot sauce aioli for topping the cakes!

Two salmon cakes with aioli and basil on a bed of lettuce plated with a fork on the side.

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About the recipe
Video
Ingredients
Instructions
Top tips
Recommended sides
Nutrition
Recipe
Comments

About the recipe

This easy salmon cake recipe is one of those back-pocket dinners I rely on again and again when I need to get something healthy and delicious on the table ASAP. I've been told these taste just like crab cakes, and in my book, that's a good thing!

During my days as a personal chef, I worked with my fair share of clients who HATED seafood. And I get it. If seafood tastes fishy, I'm out.

The good news is, these salmon cakes have ZERO fishy taste. I've added a good dose of seasoning that packs them with flavor and enhances the taste of the salmon. Readers have shared stories of picky kids loving these, and that's what I love to hear!

Canned boneless skinless salmon, Panko breadcrumbs, and a few other staples from the pantry and fridge come together quickly to make a satisfying seafood dinner. This meal is easy on the waistline, budget and delicious and served with a simple green salad or with whatever green vegetable is in season.

Video

Ingredients

For the salmon cakes:

Canned salmon - I make things easy on myself and buy the boneless skinless variety.
Panko breadcrumbs - can also be substituted with regular breadcrumbs or crushed crackers.
Egg, olive oil mayonnaise, Dijon mustard - these lend flavor, texture, and act as binders to hold the cakes together.
Old Bay seasoning, black pepper, Worcestershire sauce, and Louisiana Hot Sauce - these pack the salmon cakes with tons of flavor! Sub in any seafood seasoning for the Old Bay or use your favorite brand of hot sauce.
Fresh or dried dill - whichever you have on hand!

For the hot sauce aioli:

A little bit of mayo, Dijon, fresh lemon juice, and hot sauce make for the perfect dressing or dip that I love to serve with these cakes.

Make these easy salmon cakes gluten-free by using a gluten-free Panko breadcrumb, such as Ian's brand.

Portioned out ingredients in white bowls on a cutting board for making salmon cakes.

Instructions

Mix the wet ingredients (mayo, mustard, sauces) and seasonings for the salmon cakes together in a bowl with a fork.
Add the salmon and breadcrumbs, then gently mix to combine.
Form the salmon mixture into cakes.
Cook the cakes in some olive oil in a skillet for 3-4 minutes on each side.
While the salmon cakes cook, whisk together the aioli ingredients.
Serve the salmon cakes with the hot sauce aioli and enjoy!

Cooked salmon cakes on a white plate garnished with strips of fresh basil.

Top tips

Serving size - this recipe makes eight small 2-inch cakes that are perfect for sliders or serving on top of a salad. You could also make four 4-inch cakes that would be about the size of a burger.
Refrigeration and storage - you can store these cake in an airtight container in the refrigerator for up to 3 days. They are fine to serve cold on a salad or in a wrap.
Reheating - place the cakes on a baking sheet and reheat at 375°F for 8-10 minutes until heated through.
Freezing for later - place the uncooked cakes on a wax paper-lined tray. Freeze for 1 hour, then transfer the cakes to a gallon-size freezer-safe bag or airtight container. Freeze for up to 6 months. Thaw overnight in the fridge before pan-frying.

Recommended sides

Shaved Asparagus Salad With Sweet Peas and Lemon Vinaigrette (pictured below)
Perfect Roasted Asparagus
Crispy Roasted Potatoes
Springtime Lemon Risotto
Everyday Springtime Salad

These simple and easy salmon cakes come together in a snap and are seasoned with savory Old Bay, hot sauce, and filled with Panko bread crumbs! They can easily be made ahead and frozen to cook whenever you need them. The recipe is topped with a 5 ingredient aioli flavored with good ol' Louisiana Hot Sauce! — *Salmon Cakes with Shaved Asparagus Salad*

Nutrition

We all know that eating salmon is good for us, but I don't think most realize just HOW good for us it actually is! Here are some healthy facts:

Eating fish 2-3 times per week along with other healthy diet and lifestyle habits can lead to longer lifespans, reduced risk for heart disease, depression, and improved brain development and function.
Fish is very nutrient-dense, meaning that you only need to eat a small 3-4 ounce portion twice per week to get TONS of essential nutrients. That's what I call bang for your buck!
With many delicious frozen and canned options, fish can fit into a variety of budgets, lifestyles, and healthy eating plans.

Similar fish recipes to enjoy:

Three plates with a salad and salmon cakes topped with hot sauce aioli.

Are you ready to make these Easy Salmon Cakes? Let me know how they turn out for you! Leave a comment and rate the recipe below. This will help me with the creation of future recipes! I’d also love to feature your creation in my monthly newsletter, so you can upload a photo to Instagram or Twitter with the tag @sweetcayenne5 to be featured!

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