Summer Salmon Cakes with Lime Aioli


  • 8 oz cleaned Salmon filet (two 4 oz pieces), deboned-skin off
  • 3/4 cup corn, fresh cut off the cob if possible
  • 1/2 cup zucchini, seed section removed, small dice
  • 1/2 cup panko or other breadcrumbs
  • 1 egg, beaten
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1 TB chile chipotle puree/paste
  • 3 TB Bella Sun Luci Arbequina extra virgin olive oil
  • salt and pepper to taste
  • parsley and/or celery leaves for garnish
  • 1/4 cup mayonnaise, homemade if possible
  • 1 small-medium clove garlic, finely minced
  • juice of 1/2 lime
  • Serves 5


  • Beat the egg with the chile chipotle and spices, set aside.
  • Season the Salmon and bake or sauté in the 1TB olive oil at 450 to golden on both sides and just cooked inside.
  • Let rest on the counter to room temp, about 20 minutes.
  • In a large mixing bowl, break up/flake the fish into small pieces and add all but the last three ingredients; add the egg mixture last and mix well.
  • Taste and adjust with salt and pepper.
  • Hand-form into 12-16 cakes.
  • In a non-stick pan over a medium/medium-high flame, gently sauté the cakes in the remaining two TB olive oil until crisp outside and hot inside.
  • Combine the last 3 ingredients for the aioli.
  • Serve hot with the leafy garnish and the aioli on the side.
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