Poke-Inspired Salmon Cakes with Ponzu Aioli

Aug 7

We’re whipping up happy hour bites with Jody Bogle, of Bogle Family Vineyards. Fresh, poke-inspired salmon cakes and perfectly blistered shishito peppers are on the menu. Nothing to wine about!

Sesame Salmon Cakes with Ponzu Aioli

Servings: 4–5 (yields 8–10 cakes)

Prep time: 20 minutes

Cook time: 10 minutes

Print the Recipe

Ingredients:

For the Salmon Cakes:
- 1⁄4 cup mayonnaise
- 1 egg
- 1 tablespoon fresh lemon juice
- 1 teaspoon dijon mustard
- 1⁄2 teaspoon Sriracha
- 2 teaspoons soy sauce
- 1⁄4 teaspoon freshly ground black pepper
- 1 1⁄4 lb skinless salmon filet
- 1 1⁄4 cup Panko bread crumbs
- 4 scallions, thinly sliced
- 1⁄2 a jalapeño, seeded and diced
- 2 tablespoons finely chopped cilantro
- 1⁄4 cup sesame seeds
- 1⁄2 cup vegetable oil
For the Ponzu Aioli:
- 1⁄2 cup mayonnaise
- 1⁄2 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon soy sauce
- 1⁄2 teaspoon sesame oil
- 1 garlic clove, finely grated

Instructions:

Process the Salmon: Cut the salmon into 1-inch chunks. Pulse in a food processor until finely diced but not pasty. Alternatively, dice by hand into 1⁄4-inch pieces.
Make the Salmon Mix: In a large bowl, whisk together mayonnaise, lemon juice, mustard, soy sauce, and pepper. Add diced salmon, 1⁄4 cup panko, scallions, jalapeño, and cilantro. Gently fold until combined.
Bread the Salmon Cakes: In a shallow dish, combine remaining 1 cup panko with sesame seeds. Scoop 1⁄4 cup salmon mixture, shape into a ball, flatten slightly, and coat in the sesame-panko mixture. Repeat to form 8–10 cakes.
Fry the Cakes: Heat oil in a nonstick skillet over medium-high until shimmering. Cook salmon cakes in batches, 2–3 minutes per side, until golden brown. Drain on paper towels.
Mix the Ponzu Aioli: Whisk together mayo, yogurt, lemon juice, soy sauce, sesame oil, and grated garlic until smooth.
Serve and Enjoy: Serve salmon cakes warm with ponzu aioli and lemon wedges on the side.