5 from 1 vote
Salmon Patties Creamy Cilantro Dip
Salmon Patties with Cilantro Stem Aioli
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins

Makes 9, 2-3 “ cakes.

Course: Appetizer, Salads, Snack
Cuisine: California
Keyword: easy salmon cakes
Servings: 3
Calories: 485 kcal
Author: Aliye Aydin
  • 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
Cilantro Stem Aioli
  • 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
  1. 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. 

  2. 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.

  3. With your hands form patties that are 2-3” across. Refrigerate for 15 minutes.
  4. 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.

Cilantro Stem Aioli
  1. 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.

Recipe Notes

*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