Salmon Cake with Saffron Aioli

Course: Appetizer, seafood
Servings: 6 servings


For the fish

  • 2 lb salmon cut into steaks for grilling
  • 1/4 cup extra virgin olive oil
  • 1 tsp Herbes de Provence
  • salt and pepper to taste

For the cake

  • 2 potatoes baked and mashed
  • 1 cup mayonnaise plus 1/2 cup
  • 1/2 cup red onion diced small
  • 6 oz roasted red peppers diced small
  • 3 eggs
  • 3 oz capers chopped
  • 1/2 bunch parsley finely chopped
  • 2 lb salmon cooked
  • 3 oz panko bread crumbs
  • salt and pepper to taste
  • 1 tsp garlic minced
  • 1 pinch saffron threads


  • Brush the salmon with the oil, Herbes de Provence and season with salt and pepper. Grill on both sides a few minutes to create across hatch pattern. Finish salmon in a preheated 375° F oven until just done, about 5 minutes.
  • Cool. Remove any gray fatty parts from the skin side and flake.
  • Bake the potatoes in the microwave on high for 5 minutes or until cooked. Cool. Peel and mash with the mayonnaise.
  • Add the remaining ingredients to the potato mix, adding the salmon last. Mix gently so that the salmon doesn't break-up too finely. 
  • Use a scoop to make 3-4ounce balls. Roll the balls in the panko and flatten to form patties. Heat the olive oil in a large non-stick pan over medium high heat and sear the patties about 5 minutes on each side or until golden brown. 
  • Bake the cakes in the oven for 5 minutes or until they have risen slightly.
  • Make the aioli by mixing together the remaining ½ Mayonnaise with the garlic and saffron. Serve at once.