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Raspberry Salmon Cakes with Chipotle Aioli
Raspberry Salmon Cakes with Chipotle Aioli
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Elevate salmon cakes with raspberries and chipotle aioli. Perfect for any occasion - family dinner party or weeknight delight!
Ingredients:
  • For raspberry salmon cakes:
  • 3/4 pound fresh salmon fillet, deboned
  • 3 tablespoons extra virgin olive oil, divided
  • 1 cup fresh Well•Pict raspberries
  • 1/4 cup all-purpose flour
  • 1/4 cup Panko bread crumbs
  • 3 green onions, white and light green parts only, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1 large egg, beaten
  • For the chipotle aioli:
  • 3/4 cup mayonnaise
  • 2 garlic cloves, finely minced
  • 1 tablespoon chipotle chili powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon cumin
  • 1/4 teaspoon kosher salt, or more to taste
  • 1 tablespoon fresh lime juice
Instructions:
  • Prepare and cook the salmon: Preheat the oven to 350°F and line a large rimmed baking pan with parchment paper. Coat each side of the salmon with 1/2 tablespoon of olive oil, season generously with salt and pepper, then place it on the prepared baking sheet. Bake for around 15 minutes until the fish is firm and flakes easily. Let the salmon cool before flaking with a fork or your hands. You should end up with 1 1/2 cups of flaked salmon.
  • Prepare the patties: Combine flaked salmon, raspberries, flour, bread crumbs, green onions, garlic, mustard, salt, and egg in a large mixing bowl. Mix until thoroughly combined, ensuring raspberries are evenly distributed throughout.
  • Shape the patties: Divide the mixture into 4 portions and gently form each into a patty, about 3 inches wide and 1/2 inch thick, using about 3 tablespoons for each. Use your hands to create a smooth, uniform shape.
  • Sear the patties: In a large skillet over medium heat, add 1 tablespoon of olive oil. Gently place the patties in the skillet and cook for 2 to 3 minutes on each side until golden brown. Transfer to a serving dish and repeat with the remaining olive oil and salmon mixture.
  • Prepare the aioli: Combine mayonnaise, garlic, chipotle chili powder, onion powder, oregano, cumin, salt, and lime juice in a large bowl. Mix well and adjust salt to taste.
  • Presentation: Accompany the salmon cakes with a side of aioli or top each cake with a dollop of aioli and a sprinkle of chopped green onions. Garnish with lime slices. Store any extra aioli in the fridge for up to 5 days in a sealed container.

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