This post is written in partnership with Well•Pict.
Salmon cakes are an easy, quick meal that the whole family will love. Looking for a way to jazz them up this season? Fold in sweet Well•Pict raspberries and top with a chipotle aioli to truly elevate this otherwise simple weeknight dinner.
Of course, if you've got kids at the table, you can adjust the spice level by using less (or more) of the chipotle chili powder if you'd like – or leaving the aioli off altogether. Regardless, this one is sure to become a new family favorite!
How to Make Salmon Cakes
Salmon cakes are easy to make and reheat really well if you want to make them in advance.
Simply roast and flake the salmon into a large bowl. Add the raspberries, chopped green onions, garlic, flour, panko bread crumbs, a little bit of mustard and some seasonings. Stir in an egg, form the patties, and pan fry in a skillet!
Should I Use Fresh or Canned Salmon?
Though you can swap out canned for the fresh salmon if you wish, fresh salmon will always give you a superior salmon cake. Fresh salmon is more tender and meaty and, well, more visually appealing, as cooked fresh salmon is bright pink in color, while canned salmon can be dull in color due to the canning process.
Be aware that if you do choose to substitute with canned salmon, it is often processed with salt. So adjust your seasoning accordingly.
Can I Make Salmon Cakes in Advance?
If you want to make salmon cakes ahead of time, you can make the mixture up to 24 hours ahead and store in the fridge until you're ready to cook. Alternatively, you can form and cook the patties, allow them to cool completely, and refrigerate for up to 2 days before serving. The aioli can also be made ahead of time, up to 5 days, stored in the refrigerator.
To reheat the patties, warm in a 350°F oven or toaster oven for 5 to 10 minutes and then serve with the aioli on the side.
What to Do With Leftover Aioli?
This recipe makes quite a bit of chipotle aioli, but don’t worry! It’s a super versatile condiment. Save extra in the fridge for up to 5 days in an airtight container.
Serve it with roasted potatoes and roasted asparagus, crab cakes. Or mix it into a deviled egg in place of mayonnaise or in a deviled egg salad or tuna salad. You can even spread it on a grilled hamburger for a spicy change of pace.
Raspberry Salmon Cakes with Chipotle Aioli
- For raspberry salmon cakes:
- 3/4 pound fresh salmon fillet, deboned
- 3 tablespoons extra virgin olive oil, divided
- 1 cup fresh Well•Pict raspberries
- 1/4 cup all-purpose flour
- 1/4 cup Panko bread crumbs
- 3 green onions, white and light green parts only, chopped
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1 large egg, beaten
- For the chipotle aioli:
- 3/4 cup mayonnaise
- 2 garlic cloves, finely minced
- 1 tablespoon chipotle chili powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon cumin
- 1/4 teaspoon kosher salt, or more to taste
- 1 tablespoon fresh lime juice
Cook the salmon:
Preheat the oven to 350°F and line a large rimmed baking pan with parchment paper.
Drizzle 1/2 tablespoon of olive oil on each side of the salmon and season generously with salt and pepper. Lay salmon on the prepared baking sheet and bake in the oven for about 15 minutes, or until the fish is firm and flakes away easily with a fork.
Allow salmon to cool and then flake using a fork or your hands. You should have 1 1/2 cups of salmon.
Make the patties:
In a large mixing bowl, place the flaked salmon with the raspberries, flour, bread crumbs, green onions, garlic, mustard, salt and egg. Mix thoroughly, breaking up the raspberries as you mix, until well combined.
Shape the patties:
Form 4 small patties, using roughly 3 tablespoons of the mixture, with the palm of your hands. The patties should be about 3-inches wide and 1/2-inch thick.
Cook the patties:
Heat a large skillet on medium heat with 1 tablespoon of the olive oil. Carefully place the patties in the hot pan and cook for about 2 to 3 minutes per side, or until each side is golden brown. Remove to a serving dish and repeat with the remaining olive oil and salmon mixture.
Make the aioli:
Place mayonnaise, garlic, chipotle chili powder, onion powder, oregano, cumin, salt and lime juice in a large bowl and stir together. Taste and add any additional salt as needed.
Serve the salmon cakes with the aioli on the side. Or put a dollop on each salmon cake when serving, and sprinkle with some of the chopped green part of the green onions. Serve with lime slices as garnish.
Store leftover aioli in a mason jar or airtight container in the fridge for up to 5 days.