Smoked Sesame Chili Citrus Salmon Cakes
Smoked Salmon Cakes are a flavorful way to use smoked salmon while creating a crisp exterior and tender, flaky center. This smoked salmon cakes recipe starts by smoking fresh salmon low and slow on a Pro Classic or Pro Max smoker until perfectly cooked, then combining it with panko, mayo, and PS Seasoning Sesame Chili Citrus Wing Rub for balanced heat and citrus brightness.
These smoked salmon cakes deliver layered flavor from gentle smoke, savory richness, and subtle citrus spice. The sesame chili citrus profile works especially well with salmon because it enhances the natural richness of the fish without overpowering it. After smoking the salmon to 145°F internal temperature, the fillet is flaked and formed into salmon patties that are pan-seared until golden brown.
Whether you’re preparing a seafood dinner, repurposing smoked salmon, or building a protein-forward lunch, this smoked salmon cakes recipe delivers crisp texture and bold seasoning. Finished with a simple sriracha lime sauce, these salmon cakes offer balance, heat, and citrus in every bite.
Smoked Sesame Chili Citrus Salmon Cakes
PS Seasoning
20 minutes
2 hours
Barbecue
Dinner
Smoked Salmon Cakes made with Sesame Chili Citrus Wing Rub deliver bold flavor, crisp texture, and a balanced citrus heat for an easy seafood dinner.
Ingredients
- 3 LB – Salmon Filet
- 3 TB – Sesame Chili Citrus Wing Rub
- ½ Cup – Panko breadcrumbs
- ½ Cup – mayonnaise
- 1 Egg
- 1 TB – Sesame Citrus Chili Wing Rub (additional for flavor reinforcement)
- 2 TB – Olive Oil
Siracha Mayo Dipping Sauce
- 1 Cup – Mayonnaise
- 2 TB – Sriracha
- ½ tsp – Lime Juice
Smoking Equipment
Directions
How to Make Smoked Salmon Cakes
Preheat your Pro Classic or Pro Max smoker to 250°F.
Pat the salmon filet dry with paper towels. Season generously with PS Seasoning Sesame Chili Citrus Wing Rub, coating evenly.
Place the salmon skin-side down in the smoker and smoke until the internal temperature reaches 145°F.
Remove the smoked salmon and allow it to rest at room temperature for 20 minutes, then refrigerate until fully cooled, about 4 hours. Cooling helps the smoked salmon cakes hold their shape.
Remove the skin from the salmon. Measure out 1 pound of smoked salmon for the salmon cakes. Reserve the remaining salmon for another recipe.
In a mixing bowl, gently combine the smoked salmon, panko, mayonnaise, egg, and additional Sesame Chili Citrus Wing Seasoning. Mix until just combined, keeping some salmon flakes intact for texture.
Heat olive oil in a skillet over medium heat.
Form the smoked salmon cake mixture into 3-ounce portions, flattening slightly into patties.
Place the salmon cakes into the skillet and cook for about 3 minutes per side, until golden brown and heated through.
Remove from the pan and set aside.
Sriracha Mayo for Dipping
In a small bowl, combine mayonnaise, sriracha, and lime juice. Stir until smooth. Serve alongside the smoked salmon cakes for added heat and brightness.
