Salmon Patties with Cilantro Stem Aioli
This easy salmon recipe, Salmon Patties with Cilantro Stem Aioli, is a delectable option for a quick and satisfying weeknight meal. Made from leftover cooked salmon or canned salmon and a few pantry ingredients, they will become a staple in your regular dinner rotation.
I make my decision for which fresh salmon to buy based upon these guidelines. I’ll buy extra, and then will have leftover cooked salmon to use for these patties. If I don’t have any fresh salmon on hand, high-quality canned salmon is an easy alternative. I like this brand a lot.
I love the simple cilantro aioli for dipping. It is made with basic pantry ingredients, and I love to use cilantro stems (you know those things you always throw out), because they are full of flavor, there’s no reason to toss them!
This particular recipe includes spices, but it’s easy to mix it up depending on your mood or what you have on hand. If you don’t like cilantro, sub in parsley or dill or a combination. Try serving this recipe alongside this Radish and White Bean Salad.
Makes 9, 2-3 “ cakes.
- 1 Tablespoon extra virgin olive oil
- 1 small shallot
- 1 small stalk celery or 1 red bell pepper
- 12-15 oz. cooked salmon or high-quality wild-caught canned salmon, drained*
- 1 egg
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- 1 bunch cilantro
- 1 Tablespoon brown rice flour**
- ½ teaspoon fine sea salt, or to taste***
- Freshly ground black pepper, 5 grinds
- 2 Tablespoons olive oil, for frying
- 1 bunch cilantro stems
- 1 lime for zest
- ½ cup plain greek yogurt
- ¼ cup prepared mayo
- 1 large clove garlic
- ¼ teaspoon ground cumin
- ¼ teaspoon sea salt
Finely mince 2 Tablespoons each of shallot and celery or bell pepper. Heat a saute pan over medium heat, and add olive oil. Add shallot and celery and sweat until soft, do not brown. Empty into large bowl and let cool slightly.
Add flaked salmon, egg, chili powder, cumin, ¼ cup chopped cilantro leaves, brown rice flour, and salt and pepper. Mix together, breaking up salmon into small pieces, until all ingredients are combined.
With your hands form patties that are 2-3” across. Refrigerate for 15 minutes.
Heat a clean saute pan over medium-high heat. Add 2 Tablespoons olive oil. Cook salmon cakes until brown on each side, 3-4 minutes per side. Serve with cilantro stem aioli.
Roughly chop cilantro stems. Zest lime. Blend cilantro and lime zest with the rest of the ingredients together in a food processor until smooth. Taste and adjust for salt.
*To cook salmon, bake at 425°F for 12 minutes.
**might need to add more flour than recipe calls for if using canned salmon
***be careful with salt amounts if salmon is already seasoned