Sockeye Salmon Cakes

Sockeye Salmon Patties with Green Goddess Aioli

  • Author: Isabelle Boucher (Crumb)
  • Prep Time: 40 mins
  • Cook Time: 8 mins
  • Total Time: 48 mins
  • Yield: 4 1x


These simple salmon patties get their meaty flavour and brilliant coral-pink colour from sockeye salmon. Top them with dollops of creamy Green Goddess aioli for a perfect hot-weather meal.



Fresh Salmon Patties:

  • 1 lb sockeye salmon filet
  • ½ cup panko crumbs
  • 1 egg
  • 2 tbsp finely chopped red onion
  • 1 tbsp fresh lime juice
  • ½ tsp lime zest
  • ½ tsp salt
  • ½ tsp fresh ground black pepper

Green Goddess Aioli:

  • 1/4 cup roughly chopped parsley
  • 1/4 cup roughly chopped chives
  • 2 tbsp roughly chopped tarragon
  • 1 clove garlic, finely minced
  • ¾ cup mayonnaise
  • 2 tsp white wine vinegar
  • ½ tsp anchovy paste
  • Salt and pepper to taste


  • 4 leaves Boston or red leaf lettuce
  • Lime wedges, for garnish


Prepare the Salmon Patties:

  1. Using a sharp chef’s knife, remove the skin from the salmon and discard. Finely chop the salmon – you’re aiming to preserve some of the texture of the fish (as opposed to using the food processor, which I find tends to reduce the fish to a paste), but chop it finely enough to hold together if you gently form it into a ball.
  2. In a large bowl, stir together the salmon with panko, egg, lime juice, lime zest, salt, and pepper. Mix gently until everything is well combined.
  3. Shape the mixture into 8 equal-sized patties. Arrange on a baking sheet and chill for half an hour to help them set up.

Make the Aioli:

  1. While the patties are chilling, prepare the aioli. Using a food processor, pulse the parsley, chives, tarragon and garlic until finely chopped. Add the mayonnaise, white wine vinegar and anchovy paste. Process for a minute or two, or until smooth, stopping occasionally to scrape down the sides of the bowl. Pour into a small mason jar and chill until ready to use.

Cook the Patties and Assemble:

  1. Heat the olive oil in a large heavy-bottomed skillet over medium-high heat. Pan-fry the patties for 3-4 minutes per side, or until golden brown and crisp.
  2. Arrange a leaf or two of lettuce on each plate, and top with two patties. Spoon a generous amount of aioli on top, and serve with lime wedges on the side. (The leftover aioli is delicious as a sandwich spread, or as a creamy dip for fresh vegetables.)

  • Category: Main