Lemon Garlic Salmon Cakes (Printer-friendly)
Crispy wild Alaska salmon patties with lemon, garlic, and a creamy tangy aioli dipping sauce.
# What You'll Need:
→ Salmon Cakes
01 - 1 lb wild Alaska salmon fillets, skin removed
02 - 1 cup panko breadcrumbs
03 - 2 large eggs, lightly beaten
04 - 2 tbsp fresh parsley, chopped
05 - Zest of 1 lemon
06 - 2 tbsp fresh lemon juice
07 - 2 garlic cloves, minced
08 - 1/4 cup finely diced red onion
09 - 1 tbsp Dijon mustard
10 - 1/2 tsp kosher salt
11 - 1/4 tsp freshly ground black pepper
12 - 2 tbsp olive oil, for pan-frying
→ Lemon Garlic Aioli
13 - 1/2 cup mayonnaise
14 - 1 garlic clove, finely minced
15 - 2 tsp fresh lemon juice
16 - 1 tsp Dijon mustard
17 - Salt and pepper, to taste
# How To Make It:
01 - Preheat oven to 350°F. Place salmon fillets on a parchment-lined baking sheet and season lightly with salt and pepper. Bake for 12 to 15 minutes until just cooked through. Let cool slightly, then flake into large pieces using a fork.
02 - In a large bowl, combine the flaked salmon, panko breadcrumbs, beaten eggs, chopped parsley, lemon zest, lemon juice, minced garlic, diced red onion, Dijon mustard, salt, and black pepper. Gently fold until evenly incorporated, being careful not to overmix.
03 - With damp hands to prevent sticking, shape the mixture into 8 small cakes or 4 larger patties, pressing firmly so they hold together.
04 - Heat olive oil in a large non-stick skillet over medium heat. Place the salmon cakes in the pan and cook for 3 to 4 minutes per side until golden brown and heated through. Transfer to a plate lined with paper towels to drain.
05 - In a small bowl, whisk together the mayonnaise, finely minced garlic, lemon juice, and Dijon mustard. Season with salt and pepper to taste, adjusting the acidity as desired.
06 - Serve the warm salmon cakes with a generous dollop of lemon garlic aioli alongside lemon wedges for squeezing.
# Expert Tips:
01 -
- Wild Alaska salmon gives these cakes a richness and texture that canned salmon simply cannot touch, and once you try it you will never go back.
- The aioli comes together in about ninety seconds with ingredients you probably already have, yet it tastes like something from a restaurant.
02 -
- Do not overbake the salmon because dry fish makes dry cakes, and there is no rescuing them once that moisture is gone.
- Mixing too aggressively turns the filling into paste instead of tender chunks, so fold with a light hand and stop as soon as everything is combined.
03 -
- Let the shaped cakes rest in the fridge for fifteen minutes before frying and they will hold their shape dramatically better in the pan.
- The aioli tastes twice as good if you make it first and let the garlic steep while you cook, giving it time to mellow into something silky and complex.