Recipe of the Week: Chile-Lime Salmon Cakes

Canned salmon is a versatile ingredient that can be used to make quick and easy meals. With canned salmon on hand, you can make delicious salmon cakes in no time. This recipe is easy to follow and requires minimal effort. The canned salmon is already cooked, so all you need to do is mix it with lime, cilantro, and chile-garlic sauce, and shape it into patties. The addition of egg, mayonnaise, and breadcrumbs helps to bind the mixture, making the patties hold together well. To finish the dish, serve the salmon cakes with lime juice-dressed arugula and a garlic-spiked mayonnaise sauce.

If you prefer spicy food, you can use sriracha, harissa, sambal oelek, or hot sauce instead of chile-garlic sauce. On the other hand, if you don’t like spicy food, you can leave out the chile-garlic sauce altogether. A well-stocked pantry should always have canned salmon on hand for easy and delicious meals.


  • 1/2 cup mayonnaise, divided
  • 3 Tbsp. finely chopped fresh cilantro, divided
  • 2 1/2 Tbsp. fresh lime juice (from 2 limes), divided, plus wedges for serving
  • 1 clove garlic, grated (about 1/2 tsp.)
  • 4 6-oz. cans cooked salmon, drained
  • 1/3 cup dry bread crumbs
  • 1 1/2 Tbsp. chili-garlic sauce (such as Huy Fong)
  • 1 large egg
  • 1 tsp. kosher salt, divided
  • 4 Tbsp. extra-virgin olive oil, divided
  • 4 oz. arugula (about 4 cups packed)

What to Do

  1. Stir together the 1/2 a cup of the mayonnaise, 1 tablespoon of the cilantro, 1 tablespoon lime juice, and the garlic in a small bowl. Stir in 1 to 2 tablespoons water as needed to reach a consistency so the sauce is drizziling. Refrigerate until ready to use.
  2. Combine salmon, bread crumbs, chili-garlic sauce, egg, 3/4 teaspoon salt, 1 tablespoon lime juice, remaining 1/4 cup mayonnaise, and remaining 2 tablespoons of cilantro in a large bowl. Mix together gently to combine all ingredients. 
  3. Make 8 patties with the salmon mixture. Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium. Add 4 patties; cook until golden brown on both sides, 2 to 3 minutes per side. Place patties on a plate and cover loosely with foil to keep warm. Repeat with 1 1/2 tablespoons oil and remaining patties.
  4. Place arugula in a large bowl. Add remaining 1 tablespoon oil, 1/2 tablespoon lime juice, and 1/4 teaspoon salt; toss to coat. Serve salad with salmon patties, lime wedges, and mayonnaise mixture for drizzling. 

Healthy Tip

Why not cook your fishcakes in the air fryer? Heat your air fryer to 400F, spray each pattie with some cooking oil and cook each side for 4 to 5 minutes until golden brown.