Salmon is delicious and healthy, but if you’re looking for a new way to enjoy it, this dish is for you. Chopped salmon fillets get mixed with garlic, cilantro, and Sriracha, then pan-fried to crispy perfection. The cakes are served alongside a shaved carrot and spinach salad and garnished with Sriracha mayo for maximum deliciousness and weeknight innovation.
Mince garlic. Stem and coarsely chop cilantro. Peel carrots, trim, and using peeler, shave into long, thin ribbons. Rinse salmon fillets and pat dry. On a separate cutting board, finely chop salmon and place into medium mixing bowl. Finely chopping salmon will ensure shape holds without using egg or breadcrumbs.
Season and Form the Salmon Cakes
Add garlic, half the cilantro (reserve remaining for Sriracha mayo), 2 tsp. Sriracha (reserve remaining for Sriracha mayo), and 1 tsp. salt to bowl with salmon. Thoroughly mix, then divide mixture equally into eight balls. Form each ball into a ¾" thick cake (about 3" in diameter) and place on a plate. Place plate in freezer 10 minutes to firm up. Start making dressing while salmon firms in freezer.
Make the Dressing
Mix sesame oil, sugar, seasoned rice vinegar, and sesame seeds in a large mixing bowl. Season with ½ tsp. salt and ¼ tsp. pepper. Set aside.
Make the Sriracha Mayo
Combine mayonnaise, remaining cilantro, and remaining Sriracha (to taste) in a small bowl. Season ¼ tsp. salt and ¼ tsp. pepper.
Cook the Salmon Cakes
Heat 1 Tbsp. olive oil in a large non-stick pan over medium heat. Working in batches, add salmon patties to hot pan and cook 3-4 minutes per side, or until cakes reach a minimum internal temperature of 145 degrees. Add 1 tsp. olive oil to pan to cook remaining cakes. Cooking in batches prevents crowding pan, which can make cakes steam rather than sear, and also makes them easier to flip without breaking.
Plate the Dish
Toss spinach and carrots in mixing bowl with sesame dressing, and place on a plate. Serve salmon cakes in front of salad and garnish with Sriracha mayo.