Citrus‑Sriracha Salmon Cakes with Creamy Avocado Lime Sauce

This citrus‑sriracha salmon cake recipe turns flaky fish into golden, buttery bites in no time. A creamy avocado lime sauce completes the dish, giving it a zesty, fresh finish. Perfect for a protein‑rich weeknight meal that feels like a treat.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• - 1 lb (≈450g) fresh salmon fillet, skin removed
• - 1/2 cup panko breadcrumbs (regular or gluten‑free)
• - 1/4 cup grated Parmesan cheese
• - 1 large egg, beaten
• - 2 tbsp cream cheese, softened
• - 1 tsp lemon zest
• - 1 tsp sriracha sauce (adjust to taste)
• - 1 tbsp olive oil (for cooking)
• - 1/2 cup frozen peas, thawed (optional)
• - Salt and freshly ground black pepper, to taste
• **Avocado Lime Sauce**
• - 1 ripe avocado
• - 2 tbsp Greek yogurt
• - Juice of 1 lime
• - 1 tsp honey
• - 1 small garlic clove, minced
• - Salt to taste

Instructions

1. 1. Rinse salmon and pat dry. Remove any pin bones and cut into 4 equal portions.
2. 2. In a bowl, combine panko, Parmesan, egg, cream cheese, lemon zest, sriracha, salt, pepper, and peas. Mix until a sticky batter forms.
3. 3. Gently fold each salmon piece into the batter, coating thoroughly. Marinate in the fridge for 10 minutes.
4. 4. Preheat a griddle or skillet over medium heat and lightly oil with 1 tbsp olive oil.
5. 5. Cook salmon cakes 3–4 minutes per side, until golden brown and an internal temp of 145°F (63 °C). Keep warm.
6. 6. While the cakes cook, blend avocado, Greek yogurt, lime juice, honey, garlic, and a pinch of salt until smooth.
7. 7. Plate the salmon cakes and spoon the avocado lime sauce over them. Garnish with chopped cilantro if desired.
8. 8. Serve immediately with a side of mixed greens or roasted veggies for a complete high‑protein meal.

Chef's Note

For extra crispness, coat the salmon cakes in a light dusting of flour before cooking.

Make-Ahead Tips

The avocado lime sauce keeps well in an airtight container for up to 3 days. Salmon cakes can be reheated in a 350°F oven for 10 minutes.

Substitutions

Swap salmon for tuna steak or firm white fish. Use almond or sunflower seed flour instead of panko for a low‑carb version.