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Salmon and Rock Shrimp Cakes with Lemon-Saffron Aioli - Chef James Houghton

Salmon and Rock Shrimp Cakes with Lemon-Saffron Aioli - Chef James Houghton
Recipe Date:
May 17, 2020
Serving Size:
Cook Time:
Imperial (US)
  • 8 ozs rock shrimp - whole, devein (or medium size shrimp)
  • 16 ozs salmon filet- skin removed and diced into 1/4 inch pieces
  • 1/4 cup mayonnaise
  • 1 tbsp chives - chopped
  • 2 tbsps fresh basil - chopped
  • 1 tsp cayenne pepper
  • 1 zest of lemon
  • 1 cup Panko Crumbs (Japanese brand bread crumbs)
  • clarified butter or canola oil



Combine shrimp, salmon, mayonnaise, chives, basil, cayenne, lemon zest. Form into 6 equal cakes (about 2 ½" diameter by 1" high). Season panko with salt and cayenne pepper and spread on to a plate. Press the top and bottom of cakes into the panko crumbs, to give a light coating on each side. Cover with plastic wrap and refrigerate for 1 hour to allow them to set up.


 Note:  If a 2 ½" ring mold is available it can be used to create a more uniform cake.


Sauté cakes over medium-high heat in clarified butter or canola oil until golden brown and shrimp is cooked through. About 4-5 minutes on each side. Be careful when turning them as they are fragile. 


Lemon-Saffron Aïoli: 

saffron threads, 1 pinch

1 tablespoon hot water

1 cup mayonnaise

2 teaspoons garlic, minced

1 tablespoon fresh lemon juice

zest of 1 lemon 

1 tablespoon olive oil


Soak the saffron thread in 1 tablespoon hot water, allow to dissolve. Next, combine mayonnaise, garlic, lemon juice, zest, and saffron with its soaking water in a bowl and whisk together.  Add olive oil and whisk until incorporated. Season with salt.


Serve cakes warm with dollop aïoli and fresh green salad

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