Spicy Salmon Cakes
My Spicy Salmon Cakes are crispy on the outside and wonderfully juicy on the inside! Topped with an irresistibly fresh cilantro lime aioli, these spicy fish cakes make for a delicious appetizer or quick dinner!
Made with fresh salmon, these spicy fish cakes can be whipped up quickly and are one of our go-to weeknight dinners! The fried salmon patties are mixed with pantry ingredients and get a spicy kick from chipotles in adobo sauce.
Key ingredients
- Salmon: Fresh salmon creates the most tender and flavorful patties.
- Breadcrumbs: Panko breadcrumbs add a light and crispy texture to the patties.
- Egg: One egg helps bind the mixture together.
- Cilantro: If you’re not a fan of cilantro you can substitute parsley, but I would recommend using slightly less.
- Lime juice: Lime juice brightens the flavor of the salmon cakes.
- Chipotles in adobo: Different brands vary in spice level, so make sure to adjust to taste.
Step by step instructions
To make these spicy fish cakes using fresh salmon, you’ll first cook the salmon in the oven for about 10-15 minutes. Our goal here is to get the salmon just to rare, which means an internal temperature of about 120°F (50°C). This will ensure that the salmon patties are cooked through, but still nice and juicy after frying.
Once your salmon is cooked, you can discard the skin and flake it into a mixing bowl. Now just add your remaining ingredients: panko, cilantro, lime juice, egg and chopped chipotles in adobo. Mix everything together and then form into eight patties.
To fry the salmon patties, start by heating a thin layer of oil (something with a high smoke point) in a skillet over medium-high heat. Cook each patty for 3-4 minutes on each side until golden brown and then transfer to a paper towel lined plate to absorb any excess oil. And that’s it — your spicy salmon cakes are ready!
Storage
Leftover salmon cakes can be stored in the refrigerator for up to 3 days.
You can also freeze the patties by placing them in a single layer on a baking sheet until firm. Then transfer them to a freezer-safe container or bag. Freeze for up to 3 months.
Reheat the patties directly from frozen in an oven preheated to 375°F (190°C) until heated through.
FAQs
Fresh salmon will result in juicier fish cakes, but canned salmon can be used in a pinch. One 14.75 ounce can should be just the right amount — just make sure the salmon is well drained!
Chipotles in adobo can differ in spice level so make sure to adjust to taste. If you’re very spice averse, I would recommend trying to remove as many of the seeds as possible from the chipotles.
If your salmon cakes are too moist, you can add a bit more panko to get the perfect texture. And if they’re too dry and not sticking together, a tablespoon or two of mayo should definitely do the trick!
More salmon recipes
Spicy Salmon Cakes Recipe
- Total Time: 45 minutes
- Yield: 8 salmon patties
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Global
Description
These Spicy Salmon Cakes are tender, full of flavor and ready in less than an hour!
Ingredients
Salmon Cakes
- 1 pound (450 grams) salmon
- kosher salt to taste
- 1/2 cup (40 grams) panko bread crumbs
- 1/4 cup (15 grams) cilantro, chopped (use leaves and thin stems)
- 1 tablespoon lime juice
- 1 large egg
- 2 chipotles in adobo, chopped (plus 2 tablespoons sauce from can)
- vegetable oil for frying
Cilantro Lime Aioli
- 1/2 cup (120 grams) greek yogurt or sour cream
- 1/4 cup (50 grams) mayonnaise
- 2 cloves garlic
- 2 tablespoons lime juice
- 1/4 cup (15 grams) cilantro
- kosher salt to taste
Instructions
Salmon Cakes
- Preheat oven to 425°F (220°C) and line a pan with foil.
- Season the salmon with salt and place on the prepared pan. Bake until just cooked to rare (an internal temperature of approximately 120°F or 50°C). Allow to cool slightly, discard the skin and flake the salmon into a large bowl.
- Add the panko, cilantro, lime juice, egg, chopped chipotles and 2 tablespoons of sauce from the can. Mix well and form into 8 patties.
- Heat enough oil to thinly coat the bottom of a non-stick skillet over medium-high heat. Cook each salmon patty for 3-4 minutes on each side or until golden brown. Transfer the cooked salmon patties to a paper towel lined plate to absorb any excess oil.
Cilantro Lime Aioli
- Combine all ingredients in a blender or food processor and pulse until smooth.
Notes
Storage: Leftover salmon patties can be stored in an airtight container in the refrigerator for up to 3 days.
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This has to be the best salmon recipe I have ever taste, and I live in Finland!!!! To be honest am venezuelan lady living in Finland and here there are 1000 ways to eat salmon! And this is the absolute best! Thank you!
Thank you so much for giving this recipe a try, Kelly! I’m so glad you loved it! 🙂