Open Faced Salmon Patty Sandwich with Sriracha Lemon Garlic Aioli

Open Faced Salmon Patty Sandwiches.jpg

There is nothing more satisfying than proving my pops wrong. Upon mentioning that I was making salmon cakes, he grunted in disapproval. Little did he know these delightful sandwiches were going to make his Friday! I believe some fresh tomatoes would improve this recipe even more!

Pinterest Inspired


  • 3-4 (6 oz.) portions salmon
  • olive oil
  • garlic salt
  • black pepper
  • 1 medium sweet onion, finely diced
  • 1/2 red bell pepper, diced
  • 3 Tbsp. butter
  • 1+ c. Panko breadcrumbs (I ended up using an entire 8 oz. package)
  • 2 large eggs, beaten
  • 3 Tbsp. mayo
  • 1 tsp. Worcestershire sauce
  • 1/4 c. minced parsley
  • bread of choice (Schnucks has what they call “flatbread” and they are basically super-flattened large ciabatta-like rolls with seasonings)
  • small bag of chopped romaine leaves

Sriracha Lemon Garlic Aioli

  • 1/2 c. mayonnaise
  • 4 tsp. Sriracha sauce
  • 4 tsp. lemon juice
  • 1 tsp. garlic, minced
  • 1/4 tsp. salt
  • 1/4 tsp. pepper


  1. Place salmon filets in a medium-sized casserole dish. Rub with olive oil until completely covered. Sprinkle with garlic salt and pepper. Place in a cold oven and turn the temp to 400*. Set a timer for 25 minutes. Fish is cooked through when it  flakes, remove from oven and transfer to a rack to drain and cool. Once cooled and drained of any cooking moisture, flake into large pieces.
  2. While fish is cooking, prepare aioli by mixing all the ingredients together and whisking until smooth. Cover and chill under preparation later on.
  3. In a large pan over medium high heat, add 1 Tbsp. of butter and 1 Tbsp. of olive oil. Sauté onion and peppers until golden brown and softened (about 10 minutes, the moisture from the peppers will prevent browning at first, allow this to cook off and browning will begin).
  4. In a large mixing bowl, add flaked salmon, onion and pepper mix, breadcrumbs, eggs, mayonnaise, Worcestershire, 1 tsp. garlic salt, 1/4 tsp. pepper, and 1/4 c. fresh parsley. Form into patties about 1/2″ thick.
  5. In the same pan that the onions and peppers were browned in, add 1 Tbsp. of butter and 1 Tbsp. of oil. Allow to heat up over medium high temp and add in salmon patties. Cook until browned on both sides (about 5 minutes each side). Place on a paper towel-lined plate to drain off extra grease. Continue until all patties are cooked.
  6. Turn oven broiler on. Spray bread with a lightly misting of vegetable oil nonstick spray and broil for about 4-5 minutes or until the edges crisp up. Remove from oven.
  7. To assemble: Place a bed of lettuce on top of the flatbread. Gently place a salmon patty on top of lettuce. Drizzle with aioli sauce.

Yields approximately 6 servings.

Eat, Bork, and Be Merry!

~ Kate


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