Grilled Salmon Cakes Recipe
Coated in panko bread crumbs, flat top grilled, with Sriracha aioli, balsamic marinated tomatoes and arugula.
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Ingredients
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Salmon Cakes
Sriracha Aioli
Balsamic Marinated Tomatoes
For Serving
Method
Prepare Salmon Cakes
- 1
Cook the Salmon
In a medium saucepan, add water and bring it to a boil. Add the salmon fillets and poach for about 10-12 minutes or until fully cooked. Remove from heat and let it cool slightly.
- 2
Make the Salmon Mixture
Flake the cooked salmon into a large bowl. Add panko bread crumbs, mayonnaise, Dijon mustard, chopped green onions, egg, salt, and black pepper. Mix until combined.
- 3
Form the Cakes
Divide the mixture into 4 equal portions and shape them into patties. Refrigerate for 30 minutes to help them firm up.
Cook Salmon Cakes
- 4
Prepare Sriracha Aioli
- 5
Mix Aioli Ingredients
In a small bowl, combine mayonnaise, Sriracha sauce, and lemon juice. Stir until smooth and set aside.
Prepare Balsamic Marinated Tomatoes
- 6
Marinate Tomatoes
In another bowl, combine halved cherry tomatoes, balsamic vinegar, olive oil, salt, and black pepper. Toss to coat and let marinate for at least 15 minutes.
Serve
- 7
Plate the Dish
On a serving plate, arrange a bed of arugula, place the grilled salmon cake on top, and spoon the balsamic marinated tomatoes over the cake. Drizzle with Sriracha aioli before serving.
