Salmon Cakes with Sriracha Aioli

Looking for a flavorful, protein-rich meal that’s both satisfying and simple to prepare?

These Salmon Cakes with Sriracha Aioli deliver on all fronts, rich in omega-3s, naturally gluten-free, and full of fresh, vibrant flavor.

They make a perfect weeknight dinner or a crowd-pleasing appetizer, especially when topped with a creamy, spicy Sriracha Aioli that takes just minutes to make.

Salmon Cakes

Ingredients:

• 12 oz cooked salmon (fresh or canned, drained)
• 2 eggs
• ¼ cup fine almond flour
• 1 teaspoon salt
• 1½ teaspoons toasted sesame oil
• ¼ cup minced red pepper
• 2 green onions, chopped
• 1 tablespoon lemon juice
• 1 teaspoon grated fresh ginger
• 1 tablespoon low-sodium tamari
• 1 teaspoon honey
• 2 tablespoons mashed avocado (or mayonnaise)
• Gluten-free panko, for rolling
• 1 tablespoon olive oil (for cooking)

Directions

1. Prep the salmon mixture.
   In a medium bowl, mash the cooked salmon with a fork, removing any visible bones. Add eggs, almond flour, red pepper, green onions, and salt. Mix well.
2. Make the flavor base.
   In a separate small bowl, whisk together sesame oil, lemon juice, ginger, tamari, honey, and mashed avocado.
3. Combine.
   Pour the liquid mixture into the salmon mixture and stir until just combined.
4. Form the patties.
   Scoop about ¼ cup of the mixture per patty. Gently roll in gluten-free panko and form into round cakes.
5. Cook.
   Heat olive oil in a nonstick skillet over medium heat. Add patties and cook for 3 minutes per side, until golden brown and crisp.
6. Finish and serve.
   Let rest for 3–4 minutes, then top each salmon cake with a dollop of Sriracha Aioli. Serve warm with a side salad, quinoa, or roasted vegetables.

Sriracha Aioli

Ingredients:

• ¼ cup avocado mayonnaise (or homemade mayonnaise)
• 1 clove garlic, minced
• 2 teaspoons Sriracha
• 1 teaspoon lemon juice

Directions:
Whisk all ingredients together in a small bowl until smooth.
Store in a covered container in the refrigerator for up to 3 days.

Cooking Tips

• Make ahead: Cooked salmon cakes can be refrigerated for up to 3 days or frozen for up to 1 month.
• Air fryer option: Spray lightly with oil and air fry at 390°F for 8–10 minutes, flipping halfway through.
• Add crunch: Mix in shredded carrots or finely diced celery for extra texture.
• For a milder version, reduce the Sriracha to 1 teaspoon or swap for chili-garlic sauce.

What Makes It a Thrive Favorite

• Delivers clean protein and brain-boosting omega-3s in every bite
• Naturally gluten-free and dairy-free, without sacrificing flavor
• A true 30-minute meal, minimal dishes, maximum payoff
• So versatile, you can reinvent it all week: bowls, salads, sliders, you name it