Sriracha Salmon Cakes

Name: Sriracha Salmon Cakes
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 10 servings
Ingredients: 1/2 pound fresh boneless skinless salmon filet; 2 tablespoons extra virgin olive oil; 2 large eggs; 2 ribs celery; 1 onion; 3/4 cup panko breadcrumbs; 1/4 cup Greek yogurt; 2 tablespoons fresh dill; 1 tablespoon Sriracha; 3/4 teaspoon salt; 1/2 teaspoon smoked paprika; grapeseed oil for frying; 1/3 cup Greek yogurt; 1/3 cup mayonnaise; 1 tablespoon Sriracha

User Reviews

4.9

48 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
10 servings
Calories
152 kcal
Course
Main Course
Cuisine
Fusion

Sriracha Salmon Cakes

Iris Warren

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Spicy, delicious salmon cake recipe with herbs, Greek yogurt and Sriracha. Baked or fried, healthy and delicious.

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Ingredients

Servings

Salmon Cake Ingredients

1/2 pound fresh boneless skinless salmon filet
2 tablespoons extra virgin olive oil
2 large eggs beaten
2 ribs celery
1 onion peeled
3/4 cup panko breadcrumbs
1/4 cup Greek yogurt
2 tablespoons fresh dill, roughly chopped
1 tablespoon Sriracha (if spice sensitive use 1/2 tbsp, if you love sriracha/spice use 1 1/2 tbsp)
3/4 teaspoon salt
1/2 teaspoon smoked paprika
grapeseed oil for frying (about 1 1/2 cups)

Creamy Sriracha Sauce Ingredients

1/3 cup Greek yogurt
1/3 cup mayonnaise you may substitute Greek yogurt or sour cream
1 tablespoon Sriracha or more to taste

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Instructions

Preheat oven to 425 degrees F. First you will need to sear the salmon. For step-by-step photos of the following process, click here.
Place a large nonstick skillet with metal oven-safe handle on a burner over medium high heat for 3-4 minutes until drops of water sizzle and bead on the surface when you sprinkle them.
When water dries pour 2 tbsp oil and swirl around the bottom of the pan to evenly coat. Oil will begin to smoke lightly after a moment or two. Place salmon fillet(s) gently into the skillet.
Turn the heat to high. Let the salmon sear for 2-3 minutes until a golden brown crust begins to form on the bottom of the fish. You'll be able to see the edge of the crust where the meat touches the pan.
Transfer the whole skillet to the preheated oven. Let the salmon continue roasting in the oven for another 6-9 minutes until just cooked through. Using an oven mitt, take the hot skillet out of the oven and remove seared salmon from the skillet. Leave the remaining oil from cooking the fish in the skillet, you'll be using it again.
Roughly chop the salmon and reserve (it will be about 1 1/2 cups flaked salmon). If baking the salmon cakes (recommended), reduce oven heat to 375 degrees F. If frying the patties, you can turn the oven off.
In a food processor, mince together the celery and onion.
Add the minced celery and onion to the same skillet you used to sear the salmon. Cook until softened and starting to caramelize. Place in a mixing bowl and allow to cool off.
In the food processor, combine the chopped salmon and fresh dill. Pulse a few times so that the mixture is chopped, but not a paste (careful, it can easily go to over-processed if you pulse it too much!)
In the mixing bowl with the cooked celery and onion, add the processed salmon and dill, 2 beaten eggs, Greek yogurt, salt, smoked paprika and sriracha. Stir to blend, then add the panko breadcrumbs.
I recommend baking these fish cakes. There is really not a big flavor difference here between baking and frying, and baking lowers the calorie count. To bake them, shape the mixture into 1/4 cup patties, then place patties on a well greased baking sheet. Place in the preheated oven and bake for 8 minutes. Turn the patties, then bake for 7-8 more minutes till browned and cooked through.
If frying the patties, add enough oil to the skillet to reach a depth of 1/4 inch. Heat slowly over medium heat. When the oil is hot, fry the salmon cakes for 2 1/2-3 1/2 minutes on each side till golden brown. Be careful not to overcrowd the pan.
Once cooked, remove the salmon cakes from the pan using a metal spatula and place them on paper towels to drain.
To make the sauce: Combine ingredients in a mixing bowl and stir together until well blended. If subbing Greek yogurt or sour cream for mayonnaise, add salt to the sauce to taste. Add additional sriracha for added spice, if desired.
Serve salmon cakes topped with the creamy sriracha sauce.

Notes

You will also need: Large nonstick skillet with metal oven-safe handle, food processor, mixing bowls.
Serving Size: 1 salmon cake (appetizer portion). Recipe makes 10 cakes total.

Nutrition Information

Show Details

Calories 152kcal (8%) Carbohydrates 5g (2%) Protein 7g (14%) Fat 11g (17%) Saturated Fat 1g (5%) Cholesterol 53mg (18%) Sodium 358mg (15%) Potassium 187mg (5%) Sugar 1g (2%) Vitamin A 155IU (3%) Vitamin C 3mg (3%) Calcium 35mg (4%) Iron 0.6mg (3%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 152 kcal

% Daily Value*

Calories	152kcal	8%
Carbohydrates	5g	2%
Protein	7g	14%
Fat	11g	17%
Saturated Fat	1g	5%
Cholesterol	53mg	18%
Sodium	358mg	15%
Potassium	187mg	4%
Sugar	1g	2%
Vitamin A	155IU	3%
Vitamin C	3mg	3%
Calcium	35mg	4%
Iron	0.6mg	3%