Salmon Cakes with Honey Mustard Aioli Recipe

Staff Writer
Salmon Cakes with Honey Mustard Aioli Recipe
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.

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