Spicy Salmon Cakes
1 pound (454 g) canned wild-caught salmon (or equivalent amount of cooked fish)
¼ cup Paleo Mayonnaise (see recipe) or store-bought mayo (just check your labels!)
1 large egg
2 tablespoons (30 ml) finely minced green onion (white and green parts)
2 teaspoons (10 ml) sriracha (or more if you like yours extra spicy!)
1 teaspoon (5 ml) sesame oil
1 tablespoon (15 ml) oil or cooking fat of choice
- Combine all the ingredients except for the 1 tablespoon (15 ml) oil or cooking fat in a medium bowl. Form into fish cakes of equal size. We like ours about 2 to 3 inches in diameter.
- Heat the oil in a large frying pan over medium heat. Working in batches, if need be, cook the salmon cakes for about 4 to 5 minutes per side, or until golden brown and hot. Alternatively, you can finish these off in a 350°F (180°C) oven, should you choose, about 8 to 10 minutes.
NOTE: We have found great canned wild-caught salmon at Costco for an excellent price. Just be sure to check your labels!
More Recipes You'll Love
These spicy salmon cakes turn canned wild salmon into crisp-edged, golden cakes with mayo, green onion, sriracha, and a touch of sesame oil. They fry in minutes and can finish in the oven if you are feeding a crowd. Weeknight protein that feels like a treat.
Pro Tips
- Mix everything except the frying oil in one bowl, then form cakes about 2-3 inches in diameter. Uniform size means even browning.
- Work in batches so the pan is not crowded. Overcrowding drops the pan temperature and the cakes steam instead of crisping.
- Cook 4-5 minutes per side until golden brown and heated through, or finish them in a 350°F oven for 8-10 minutes for a hands-off batch.
- Check your labels - canned wild-caught salmon is the star here, and brands vary in their additives.
- Like them extra spicy? Add more sriracha to the mix - it is the sole source of the heat.
Frequently Asked Questions
Are spicy salmon cakes paleo?
They are, with compliant mayo - canned salmon, paleo mayonnaise, egg, green onion, sriracha, and sesame oil. No breadcrumbs anywhere.
Can I use fresh cooked salmon instead of canned?
Yes - an equivalent amount of cooked fish works. Flake it well so it mixes evenly with the mayo and egg.
Can I bake these instead of frying?
Yes. Give them a quick sear and finish in a 350°F oven for 8-10 minutes, or bake them fully for a lighter take.
How do I store leftovers?
Refrigerate the cakes for up to 3 days and rewarm them in a hot skillet so the outsides crisp up again.
Recipe Card
Ingredients
Method
- Combine all the ingredients except for the 1 tablespoon oil or cooking fat in a medium bowl.
- Form into fish cakes of equal size. We like ours about 2 to 3 inches in diameter.
- Heat the oil in a large frying pan over medium heat.
- Working in batches, if need be, cook the salmon cakes for about 4 to 5 minutes per side, or until golden brown and hot. Alternatively, you can finish these off in a 350°F oven, should you choose, about 8 to 10 minutes.
