Take your salmon cakes to the next level with fresh raspberries and a tangy chipotle aioli! Serve as an appetizer at your next family dinner party or as a special weeknight meal.
This post was written in collaboration with Well•Pict.
Salmon Pies are an easy, quick meal that the whole family will love. Looking for a way to spice them up this season? Add sweet Well•Pict raspberries and top with a chipotle aioli to really spice up this otherwise easy weeknight dinner.
How to make salmon cake
Salmon cakes are easy to make and very easy to reheat if you want to make them ahead of time.
Simply sear the salmon and place in a large bowl. Add raspberries, chopped green onions, garlic, flour, panko breadcrumbs, some mustard and some spices. Beat in an egg, shape the patties and sear them in a pan!
Should I use fresh or canned salmon?
Although you can swap out the can for the fresh salmon if you wish, fresh salmon will always give you an excellent salmon cake. Fresh salmon is more tender and meaty and, well, more visually appealing since cooked fresh salmon is light pink in color, while canned salmon can be dull in color due to the canning process.
Note that if you choose to substitute canned salmon, it’s often processed with salt. So adjust your spices accordingly.
Can I make salmon cakes in advance?
If you wish to make salmon cakes ahead of time, you can make the mixture up to 24 hours in advance and refrigerate until ready to cook. Alternatively, shape and cook the patties, allow to cool completely, and refrigerate for up to 2 days before serving. The aioli can also be prepared up to 5 days in advance and stored in the refrigerator.
To reheat the patties, reheat in an oven or toaster at 350°F for 5 to 10 minutes, then serve with the aioli on the side.
What to do with leftover aioli?
This recipe makes quite a lot of chipotle aioli, but don’t worry! It’s a super versatile spice. Store in an airtight container in the refrigerator for up to 5 days.
Serve with hash browns and roasted asparagus, crab cakes. Or, instead of mayonnaise, mix it into a deviled egg or deviled egg salad or tuna salad. You can even spread it on top of a grilled hamburger for a flavorful twist.
Raspberry Salmon Cake with Chipotle Aioli
This recipe was adapted from Well•Pict
ingredients
- For Raspberry Salmon Pie:
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3/4 pound fresh salmon fillet, boned
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3 tablespoons extra virgin olive oil, divided
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1 cup fresh Well•Pict raspberries
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1/4 cup all-purpose flour
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1/4 cup panko breadcrumbs
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3 spring onions, white and light green parts only, chopped
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2 garlic cloves, chopped
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1 tablespoon Dijon mustard
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1/2 teaspoon salt
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1 large egg, beaten
- For the chipotle aioli:
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3/4 cup mayonnaise
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2 garlic cloves, finely chopped
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1 tablespoon chipotle chili powder
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1/2 teaspoon onion powder
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1/4 teaspoon dried oregano
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1/4 teaspoon cumin
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1/4 teaspoon kosher salt or more to taste
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1 tablespoon fresh lime juice
method
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Cook the salmon:
Preheat the oven to 350°F and line a large rimmed baking pan with parchment paper.
Drizzle 1/2 tablespoon olive oil on each side of the salmon and season generously with salt and pepper. Place the salmon on the prepared baking sheet and bake in the oven for about 15 minutes, or until the fish is set and easy to pry up with a fork.
Let the salmon cool, then shred it with a fork or your hands. You should have 1 1/2 cups of salmon.
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Make the patties:
In a large mixing bowl, combine the salmon flakes with the raspberries, flour, breadcrumbs, scallions, garlic, mustard, salt and egg. Mix thoroughly, crushing the raspberries as you go, until well combined.
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Shape meatballs:
Using the palm of your hand, form 4 small patties from about 3 tablespoons of the mixture. The patties should be about 3 inches wide and 1/2 inch thick.
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Cook Meatballs:
Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Gently place the patties in the hot skillet and fry, about 2 to 3 minutes per side, or until each side is golden brown. Transfer to a serving platter and repeat with the remaining olive oil and salmon mixture.
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Prepare aioli:
In a large bowl, combine the mayonnaise, garlic, chipotle powder, onion powder, oregano, cumin, salt, and lime juice and stir to combine. Taste and add additional salt as needed.
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Surcharge:
Serve the salmon cakes with the aioli on the side. Or, when serving, place a dollop on top of each salmon cake and sprinkle with some chopped spring onion greens. Serve with lime wedges as a garnish.
Store leftover aioli in a mason jar or airtight container in the refrigerator for up to 5 days.
