Sunday Dinner

Happy Sunday! Every Sunday we share a recipe so you can cook along with us.

Sesame Salmon Cakes with Ponzu Aioli

We are in that sweet spot of August, when summer still feels alive and vibrant but the cooler evenings are giving us a little hint of what is ahead. It is the perfect time for food that is fresh, light, and still a little indulgent. This week I am bringing you something I have been craving: Poke-Inspired Salmon Cakes.

Think of it as everything you love about poke, reimagined into golden, crispy cakes that pan fry in minutes. They come with a ponzu aioli that is downright addictive. Add a simple green salad on the side and you have dinner ready to go.

So whether you are soaking up the backyard hangs this season or just looking for a quick Sunday night win, these salmon cakes are it.

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Ingredients

To make this recipe, please assemble the following
ingredients and prepare each item as noted:

Ingredients:

For the Salmon Cakes:

• 1⁄4 cup mayonnaise

• 1 egg

• 1 tablespoon fresh lemon juice

• 1 teaspoon dijon mustard

• 1⁄2 teaspoon Sriracha

• 2 teaspoons soy sauce

• 1⁄4 teaspoon freshly ground black pepper

• 1 1⁄4 lb skinless salmon filet

• 1 1⁄4 cup Panko bread crumbs

• 4 scallions, thinly sliced

• 1⁄2 a jalapeño, seeded and diced

• 2 tablespoons finely chopped cilantro

• 1⁄4 cup sesame seeds

• 1⁄2 cup vegetable oil

For the Ponzu Aioli:

• 1⁄2 cup mayonnaise

• 1⁄2 cup plain Greek yogurt

• 1 tablespoon lemon juice

• 1 tablespoon soy sauce

• 1⁄2 teaspoon sesame oil

• 1 garlic clove, finely grated

Upcoming Schedule

Monday 8/25 at 4:00pm PT

Black Forest Sheet Cake (~50min)
Try this delicious and crowd-pleasing dessert made with fresh cherries, chocolate cake, whipped cream, and a rich cherry filling. It's perfect for summer when cherries are in season and more low-maintenance than the traditional layer cake version! Chef instructor: Bonny

Wednesday 8/27 at 4:00pm PT

Meal Prep 101 (~50min)
This plan centers on one poached chicken and a short list of veggies, prepped once and spun into three distinct meals. You’ll stretch a single protein across the week and shop smarter by reusing ingredients across recipes. Pre-cooked grains and prepared sauces keep things quick without sacrificing flavor. Chef instructor: Diana

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Thursday 8/28 at 4:00pm PT

Ultimate Veggie Burger (~50min)
This smoky, protein-packed veggie burger is built entirely from whole ingredients — roasted beets, mushrooms, tofu, and kidney beans — then ground using the KitchenAid meat grinder for a perfectly chunky, grill-friendly texture. It’s freezer-friendly, easy to veganize, and way more satisfying than your average veggie patty. Serve it charred and stacked, or keep it simple with greens and a swipe of sauce. Chef instructor: Bonny

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After class, please fill out this 5-question
KitchenAid® Stand Mixer Club survey!