Salmon Cake Sliders with Garlic Aioli: A Taste of the Pacific Northwest

I still remember the salty air and the cries of gulls overhead as my grandfather, a seasoned fisherman, would bring in his daily catch. Salmon was a staple in our household, and while we enjoyed it grilled, poached, or smoked, my grandmother’s salmon cakes were always a special treat. Crispy on the outside, tender and flavorful inside, they were a comforting taste of home. These salmon cake sliders, topped with creamy garlic aioli, are my modern take on that classic, bringing the fresh flavors of the Pacific Northwest to your table in a fun, shareable format.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 6
• Yield: 6 sliders
• Dietary Type: Pescatarian

Ingredients

• 1 lb salmon
• ¼ cup dry breadcrumbs
• ½ ounce green onion, finely chopped
• 1 teaspoon kosher salt
• 1 egg
• 4 tablespoons olive oil mayonnaise
• 1 teaspoon spicy brown mustard
• 1 teaspoon hot sauce
• 1 teaspoon Worcestershire sauce
• 1 tablespoon lemon juice
• ¼ teaspoon garlic powder
• ½ cup bell pepper, finely chopped
• 1 tablespoon cilantro, chopped (for salmon cakes)
• ½ teaspoon seafood seasoning (such as Old Bay®)
• 1 cup mayonnaise (for aioli)
• 1 tablespoon lemon juice (for aioli)
• 1 tablespoon cilantro, chopped (for aioli)
• 1 medium garlic clove, minced (for aioli)
• ¼ teaspoon kosher salt (for aioli)
• 6 slider buns

Equipment Needed

• Large mixing bowl
• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Non-stick skillet or frying pan
• Spatula
• Small bowl for aioli

Instructions

1. Begin by preparing the garlic aioli. In a small bowl, combine the mayonnaise, lemon juice (for aioli), chopped cilantro (for aioli), minced garlic, and kosher salt (for aioli). Mix thoroughly until well combined. Taste and adjust seasonings as needed. Set aside.
2. Now, let’s move on to the salmon cakes. In a large mixing bowl, combine the salmon, dry breadcrumbs, chopped green onion, garlic powder, and kosher salt. If using fresh salmon, ensure it’s finely diced or minced. Canned salmon, drained well, works too. Note: Fresh salmon offers a richer flavor, but canned is a convenient and budget-friendly alternative. Add pepper to taste, if desired.
3. Finely chop the bell pepper into small pieces. Add it to the salmon mixture.
4. In a separate small bowl, whisk together the egg, olive oil mayonnaise (for salmon cakes), hot sauce, spicy brown mustard, Worcestershire sauce, and lemon juice (for salmon cakes). This mixture acts as a binder and adds moisture and flavor to the salmon cakes.
5. Pour the wet ingredients into the bowl with the salmon and dry ingredients. Add the chopped cilantro (for salmon cakes) and seafood seasoning. Gently mix all the ingredients together until just combined. Be careful not to overmix, as this can result in tough salmon cakes.
6. Form the mixture into six equal-sized patties, about 2-3 inches in diameter. Use your hands to shape them firmly but gently.
7. Heat a non-stick skillet or frying pan over medium heat. With a good non-stick pan, you shouldn’t need to add oil. However, if you’re concerned about sticking, you can add a teaspoon of olive oil or vegetable oil to the pan.
8. Carefully place the salmon patties into the hot skillet, ensuring they are not overcrowded. Cook for about 3-4 minutes per side, or until they are lightly browned and cooked through. The internal temperature should reach 145°F (63°C).
9. While the salmon cakes are cooking, lightly toast the slider buns, if desired.
10. To assemble the sliders, place a salmon cake on the bottom half of each slider bun. Generously top each salmon cake with the prepared garlic aioli. Add the top half of the slider bun.
11. Serve immediately and enjoy!

Expert Tips & Tricks

• Make-Ahead: The salmon cake mixture can be prepared a few hours in advance and stored in the refrigerator. This allows the flavors to meld together even more. Just be sure to cover the bowl tightly with plastic wrap.
• Binder Adjustment: If the salmon cake mixture seems too wet, add a little more breadcrumbs, one tablespoon at a time, until it reaches a manageable consistency. If it seems too dry, add a touch more mayonnaise.
• Flavor Boost: For an extra kick, add a pinch of cayenne pepper to the salmon cake mixture.
• Healthier Option: For a lower-fat option, use plain Greek yogurt instead of mayonnaise in the aioli. It will still be creamy and delicious.
• Pan-Frying Alternative: You can also bake the salmon cakes in the oven. Preheat the oven to 375°F (190°C) and bake for about 15-20 minutes, or until cooked through.

Serving & Storage Suggestions

Serve these delightful salmon cake sliders immediately while they are warm and the aioli is fresh. They make a perfect appetizer, light lunch, or casual dinner. Garnish with a sprig of fresh cilantro or a wedge of lemon for an elegant touch.

Leftover salmon cakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a skillet or in the oven until warmed through. The aioli is best enjoyed fresh but can also be stored in the refrigerator for up to 2 days. Keep in mind that the flavor may intensify over time. I do not recommend freezing the salmon cakes or the aioli, as the texture may change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	320 kcal	16%
Total Fat	20g	31%
Saturated Fat	3g	15%
Cholesterol	75mg	25%
Sodium	550mg	24%
Total Carbohydrate	15g	5%
Dietary Fiber	1g	4%
Sugars	3g	–
Protein	20g	40%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Spicy Aioli: Add a pinch of cayenne pepper or a dash of sriracha to the aioli for a spicy kick.
• Herbed Salmon Cakes: Incorporate other fresh herbs like dill, parsley, or chives into the salmon cake mixture for a different flavor profile.
• Gluten-Free: Use gluten-free breadcrumbs and gluten-free slider buns for a gluten-free version.
• Vegetarian “Salmon” Cakes: Substitute hearts of palm for the salmon to create a vegetarian version with a similar texture. Add some seaweed flakes for a subtle “sea” flavor.
• Lemon-Dill Aioli: Replace the cilantro in the aioli with fresh dill for a bright and zesty flavor.

FAQs (Frequently Asked Questions)

Q: Can I use canned salmon for this recipe?
A: Yes, you can definitely use canned salmon. Just make sure to drain it well before adding it to the mixture. Fresh salmon will provide a richer flavor, but canned salmon is a convenient and affordable alternative.

Q: How can I prevent the salmon cakes from falling apart?
A: Ensure that you don’t overmix the salmon mixture. Overmixing can make the salmon cakes tough and prone to falling apart. Also, make sure the mixture is not too wet. If it is, add a bit more breadcrumbs.

Q: Can I bake the salmon cakes instead of pan-frying them?
A: Absolutely! Baking is a healthier alternative to pan-frying. Preheat your oven to 375°F (190°C) and bake the salmon cakes for about 15-20 minutes, or until they are cooked through.

Q: How long can I store the leftover salmon cakes?
A: Leftover salmon cakes can be stored in an airtight container in the refrigerator for up to 3 days.

Q: What can I serve with these salmon cake sliders?
A: These sliders pair well with a variety of sides, such as coleslaw, potato salad, a simple green salad, or sweet potato fries.

Final Thoughts

I hope you enjoy making and sharing these delicious salmon cake sliders with your friends and family! They’re a fun, flavorful, and easy way to enjoy the taste of fresh salmon. Don’t hesitate to experiment with different variations and substitutions to create your own signature version. And please, let me know how yours turned out! These sliders pair perfectly with a crisp, dry white wine like Sauvignon Blanc or a refreshing craft beer. Happy cooking!