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Spicy Salmon Cakes with Cilantro Lime Aioli

Salmon cales
 1 lb Fresh salmon
 SaltTo Taste
 ½ cup Panko
 ¼ cup Cilantro chopped(leaves and small stems)
 1 tbsp Lime juice
 1 Egg
 2 Whole chipotles (in adobo)chopped(leaves and small stems)
 Oil for frying
Cilantro Lime Aioli
 ½ cup Greek yogurt
 ¼ cup Mayonnaise
 2 cloves garlic
 2 tbsp Lime juice
 ¼ cup cilantro
 SaltTo taste
For Burger building
 4 Bun
 4 Slices of fresh tomato
 4 Leaves of green leaf lettuce
Salmon Cakes

Remove skin from salmon, and cube into 1x1 inch squares.


Place salmon, salt, panko, egg, cilantro, lime and the chipotle into the bowl of a food processor. Pulse a few times to combine, but not make into a paste.


Form into 4 patties, using a ball canning jar lid ring is a great tool to form perfect patty’s. Place in freezer to firm up.


Heat enough oil to thinly coat the bottom of a non-stick skillet over medium-high heat. Cook each salmon patty for 3-4 minutes on each side or until golden brown. Transfer the cooked salmon patties to a paper towel lined plate to absorb any excess oil.

Cilantro Lime Aioli

Combine all ingredients in a blender or food processor and pulse until smooth.

To Build Burgers

Spread a layer on each side of the bun. Layer lettuce and tomato(if you choose).