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.

Yield: Makes 10 cakes; 5 main-dish servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 589
  • Calories from fat: 69%
  • Protein: 36g
  • Fat: 45g
  • Saturated fat: 7.4g
  • Carbohydrate: 11g
  • Fiber: 0.7g
  • Sodium: 922mg
  • Cholesterol: 110mg


  • 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
  • Cilantro-Ginger Aioli


  1. 1. In a food processor, working in batches, pulse salmon just until finely chopped. Scrape into a bowl.
  2. 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. 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. 4. Serve with Cilantro-Ginger Aioli.
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