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! Try the cakes with my Shaved Asparagus Salad for a light and healthy meal.
A quick one, but a good one. If you like what you saw, you can sign up for my weekly email list here. Also, you can check out a few of my other posts: back pocket chocolate fudge cake, peach bbq kabobs, signature nail system manicure.
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- 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
- 3 6-ounce cans wild-caught salmon, drained and picked free of any skin or bones
- 1 large egg
- 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
- ¼ teaspoon salt
- ¾ cup Panko bread crumbs unseasoned
- Optional: 1 tablespoons fresh dill
- Optional: 2 tablespoons finely chopped scallions
- Olive oil for pan frying
Combine all ingredients in a small bowl with a whisk. Cover and refrigerate up to 3 days until ready to serve alongside the salmon cakes.
Preheat your oven to 180 degrees F. Place a baking sheet on a rack in the center of the oven.
In a medium bowl, combine all the ingredients for the salmon cakes (through the chopped scallions, if using). Use a fork or your hands to thoroughly incorporate the ingredients. Shape into cakes that are about ½’’ thick and 3’’ in diameter.
Place a large skillet or cast iron pan over medium heat. Add a generous drizzle of olive oil.
Use a spatula to transfer the cakes to the pan. Cook for 3 minutes on each side. Transfer the cakes to the baking sheet in the oven to keep warm until you have cooked all of the cakes. Add olive oil to the pan as needed. Serve the cakes warm with hot sauce aioli on the side.
Note: Salmon cakes can be made ahead, shaped and frozen for later use. Simply thaw the cakes in the refrigerator overnight and proceed with pan frying as instructed above.