3 ratings

Salmon Cakes with Honey Mustard Aioli Recipe

Staff Writer
Salmon Cake
Allison Beck

Salmon Cake

The American Heart Association recommends eating two servings of fish a week for health benefits. Salmon is a perfect choice:  it is high in inflammation-battling omega-3 and omega-6 fatty acids, an excellent source of protein, and a rich source of vitamin E. 

But, cooking salmon on a busy weeknight doesn't have to take forever. Take these salmon cakes; they're easy to make, quick-cooking, and taste delicious. Plus, they're a perfect alternative for non-meat eaters to hamburgers, and are also easy to tote for packed lunches the next day.

Click here to see Recipe SWAT Team: Salmon 8 Ways.

Deliver Ingredients


For the salmon: 

  • 3 cloves garlic, finely chopped
  • 1 teaspoon dried herb seasoning, preferably one with scallions, chives, shallots, and green pepper
  • 1 pound skinless salmon fillets, pin bones removed, chopped into 1/4-inch cubes
  • 1/2 cup mayonnaise
  • Salt and freshly ground pepper
  • Pinch of cayenne pepper
  • Pinch of paprika
  • 1/2 cup breadcrumbs, preferably panko
  • 2 tablespoons olive oil

For the honey mustard aioli:

  • 2 tablespoons honey mustard
  • 2 tablespoons mayonnaise


For the salmon:

Combine all ingredients together in a mixing bowl. Shape into two patties. 

Heat a 10-inch skillet over medium-high heat. Add 2 tablespoons olive oil and heat until shimmering. Add the patties and cook 2–3 minutes per side. 

For the honey mustard aioli:

Combine the ingredients together in a small bowl and mix well.

To serve, plate the warm salmon cakes atop a simple green salad, and garnish with the aioli. Serve immediately.

Salmon Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Salmon Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Salmon Wine Pairing

Pinot gris/grigio, sauvignon blanc, sémillon, albariño, or rosé with most cooked salmon dishes; pinot noir with salmon in red wine or other strong sauce; grüner veltliner, rosé, or vintage or non-vintage champagne or sparkling wine with smoked salmon.