Salmon Cakes with Sriracha Aioli
WITH WILD SALMON STEAKHOUSE
Skip the heavy seasoning! Our marinated salmon fillets provide a perfectly seasoned base for classic salmon cakes. The Sriracha aioli is optional, but recommended for those who like some heat.
STEP 1: Cook Morey’s Wild Salmon Steakhouse according to package instructions.
STEP 2: Preheat oven to 400°F.
STEP 3: When the fillets are done cooking, allow them to cool for 5 minutes. Remove the skin. Once removed, use a fork to flake the fish.
STEP 4: Melt butter in a skillet over medium heat. Sautee onion until translucent (about 5 minutes).
STEP 5: Place the salmon in a large bowl. Add sauteed onions, breadcrumbs, parsley, mayonnaise, mustard, egg, and lemon juice. Mix gently. Add salt and pepper.
STEP 6: Form the mixture into 1 1.2″ spheres and place on a parchment-lined baking sheet.
STEP 7: Bake at 400° for 18-20 minutes, just until they start to crisp and become golden.
STEP 8: Remove, sprinkle with smoked paprika and serve with slices of lemon and Sriracha Lemon Aioli.
SRIRACHA LEMON AIOLI:
Combine all ingredients in a small mixing bowl and whisk thoroughly.
Once you form the cakes, freeze them on a cookie sheet for 2-3 hours. Once firm, transfer the cakes to a resealable storage bag and store for up to 60 days. The day you are ready to bake the cakes, place them back on a baking sheet while frozen and allow the cakes to thaw in the fridge for 4-5 hours before baking.
- Salmon Cakes
- 4 Morey’s Wild Salmon Steakhouse fillets
- 2 Tbsp. butter
- 1 large onion, diced
- 2/3 cup plain breadcrumbs
- 1/2 cup finely chopped fresh parsley
- •1/3 cup mayonnaise
- 1/2 cup Dijon mustard
- 1 large egg, lightly beaten
- 4 Tbsp. lemon juice
- Pinch of smoked paprika
- Salt and freshly ground black pepper
- Sriracha Lemon Aioli
- 1/2 cup mayonnaise
- 4 tsp. Sriracha sauce
- 4 tsp. lemon juice
- 1 clove garlic, minced
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