Salmon Cakes with Cilantro-Ginger Aioli

Jennifer Swezey-Rudnick serves these flavorful cakes over sautéed greens. She bakes the salmon first and makes her own mayonnaise for the aioli; we've simplified by starting with unbaked salmon and prepared mayonnaise.


Makes 10 cakes; 5 main-dish servings

Recipe from


Nutritional Information

Calories 589
Caloriesfromfat 69 %
Protein 36 g
Fat 45 g
Satfat 7.4 g
Carbohydrate 11 g
Fiber 0.7 g
Sodium 922 mg
Cholesterol 110 mg


1 3/4 pounds boned, skinned salmon fillet, cut into chunks
1/3 cup cornmeal
3 tablespoons minced shallots
2 tablespoons mayonnaise
2 tablespoons soy sauce
1 tablespoon Chinese hot mustard
2 teaspoons minced garlic
2 teaspoons minced fresh ginger
1 teaspoon Chinese five spice
2 tablespoons salad oil


1. In a food processor, working in batches, pulse salmon just until finely chopped. Scrape into a bowl.

2. Add cornmeal, shallots, mayonnaise, soy sauce, mustard, garlic, ginger, and five spice to salmon. Gently shape mixture into 10 equal patties about 3 inches wide and 3/4 inch thick; set slightly apart on a sheet of waxed paper or foil.

3. Pour 1 tablespoon oil into a 10- to 12-inch nonstick frying pan over medium-high heat; when hot, add half the cakes and cook, turning once, until browned on both sides and opaque but still moist-looking in the center (cut to test), 6 to 8 minutes total. As cakes are cooked, transfer to an ovenproof platter and keep warm in a 200° oven. Add remaining tablespoon oil to pan and cook remaining cakes.

4. Serve with Cilantro-Ginger Aioli.