Sriracha Salmon Cakes with Spicy Aioli

Give me some love!

Easy, Budget Gourmet

These salmon cakes are all the things I value in a recipe: high in protein, easy to make, and budget friendly. Whip some up in a jiff!



1 small can or pouch salmon ( I used chicken of the sea sriracha flavor but you can mix regular with your own sriracha sauce, obviously)

.33 cup breadcrumbs, plus a little extra to coat the outside of the patty

1 large egg

2 teaspoon sriracha sauce (don’t add extra if you use the flavored salmon)

A large pinch of chopped green onion

2 tbsp butter or oil (I use smart balance light)


Heat butter on medium to avoid reaching the butter’s smoke point. Combine all ingredients (except butter) in a bowl and mix well. Form into two small cakes. Pat the outside with an extra dab of breadcrumbs for extra crunch. Cook for about 4 minutes per side until desired golden brown deliciousness is achieved.


Cooking away in my Le Creuset heritage collection enameled cast iron in the color quince.

I also mixed about a tablespoon of plain Greek yogurt with a teaspoon of sriracha and a pinch of garlic for a spicy aioli-type dipping sauce. I served with quinoa and steamed broccoli.


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