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Two of summer's best! Healthful wild salmon and fresh basil pair beautifully in Thai Salmon Cakes with Basil Lime Mayonnaise.


8 salmon cakes

Total time

60 minutes






  • salmon CAKES
  • 14 ounces wild salmon
  • salt and freshly ground black pepper (to taste)
  • 2 scallions, white and light green part only (finely chopped)
  • ¼ small red bell pepper (finely chopped)
  • ¼ cup chopped fresh cilantro
  • 2 cloves garlic (minced)
  • 2 tablespoons fresh lime juice (about 1 large lime)
  • 2 teaspoons minced ginger
  • 2 teaspoons fish sauce
  • 1 teaspoon red curry paste (or to taste)
  • 1 teaspoon Chili garlic sauce
  • ½ cup panko ( plus more for coating cakes )
  • 1 large egg (beaten)
  • ½ cup canola or vegetable oil ( for frying )
  • aioli
  • 1 cup mayonnaise, regular or reduced-fat
  • 2 tablespoons fresh lime juice (about 1 large lime)
  • 1 jalapeño pepper (chopped)
  • 8 large leaves fresh basil
  • 2 cloves garlic (coarsely chopped)


  1. SALMON CAKES:  Preheat oven to 375 degrees.  Season salmon with salt and black pepper.  Bake for 12-14 minutes or until salmon can be flaked with a fork.  Cool 15 minutes.
  2. Combine scallions, red bell pepper, cilantro, garlic, lime juice, ginger, fish sauce, red curry paste, chili garlic sauce and panko in a bowl.  Season to taste with salt and black pepper, adjusting any other seasoning as desired.  Flake salmon into the bowl, add the egg and gently stir to combine.  Form into 8 uniform cakes.  Chill in refrigerator for 1 hour or in the freezer for 15 minutes.
  3. Coat salmon cakes with panko.  Heat oil over medium-high heat in a non-stick skillet or sauté pan.  Place salmon cakes in hot oil, working in batches if necessary.  Reduce heat to medium.  Cook 2-3 minutes per side or until nicely browned.  Place on a cooling rack set on a baking sheet or on aluminum foil to drain.
  4. AIOLI:  Combine aioli ingredients in a food processor or blender.  Process until smooth.  Serve with salmon cakes.

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