How to Make Salmon Cakes Recipe
Enjoy this BEST salmon cakes recipe made with home canned salmon (store-bought works, too). This recipe shows you how to make salmon cakes, a real treat for brunch, lunch, or dinner, served hot with a side of Avocado Garlic Aioli.
Ingredients
For salmon cakes:
- 14.75 oz canned salmon
- 1 tsp. ginger grated
- 1 bunch green onion, finely chopped
- 1 tsp. coriander
- 2 tsp. chili powder
- 1/2 tsp. pepper
- Salt to taste
- 2 tsp. fish sauce
- 2 eggs
- 4 Tbsp. olive oil
For Avocado Garlic Aioli:
- 1/2 ripe acavado mashed
- 1/4 cup soy free mayonnaise, Veganaise
- 1 tsp. garlic powder
Instructions
- Drain salmon and place in large bowl, removing any noticeable bones. Separate so fish is a fine texture. Add in ginger, green onion, coriander, chill powder, pepper, a pinch of salt, fish sauce, and eggs. Mix completely.
- Roll salmon mixture into 2-3 inch balls and place on parchment paper.
- In medium pan, heat about 2 Tbsp olive oil on medium-high heat (but don’t burn the oil). Place fish cakes around the circumference of pan, pressing down with two fingers on the top of each ball to flatten it slightly.
- Cook for 2-3 minutes before carefully flipping. Cook for about 5 more minutes on low-medium heat, before removing from pan. Repeat this until all fish cakes are cooked.
- For the Avocado Garlic Aioli sauce, in a small bowl, mash avocado. Add lemon juice, garlic powder, and mayonnaise. Mix well.
- Serve salmon cakes hot with Avocado Garlic Aioli