Lemon Garlic Salmon Cakes (Printable)
Crispy wild Alaska salmon patties with lemon, garlic, and creamy aioli. Quick and flavorful.
# What You'll Need:
→ Salmon Cakes
01 - 1 pound wild Alaska salmon fillets, skin removed
02 - 1 cup panko breadcrumbs
03 - 2 large eggs, lightly beaten
04 - 2 tablespoons fresh parsley, chopped
05 - Zest of 1 lemon
06 - 2 tablespoons fresh lemon juice
07 - 2 garlic cloves, minced
08 - 1/4 cup finely diced red onion
09 - 1 tablespoon Dijon mustard
10 - 1/2 teaspoon kosher salt
11 - 1/4 teaspoon black pepper
12 - 2 tablespoons olive oil, for pan-frying
→ Lemon Garlic Aioli
13 - 1/2 cup mayonnaise
14 - 1 garlic clove, finely minced
15 - 2 teaspoons fresh lemon juice
16 - 1 teaspoon Dijon mustard
17 - Salt and pepper to taste
# Directions:
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, kosher salt, and black pepper. Gently fold until just evenly combined, being careful not to overwork the mixture.
03 - With damp hands, divide the mixture and shape 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, minced garlic, lemon juice, and Dijon mustard. Season with salt and pepper to taste.
06 - Arrange the warm salmon cakes on a platter and serve with a generous dollop of lemon garlic aioli alongside fresh lemon wedges.
# Expert Advice:
01 -
- Wild Alaska salmon gives these cakes a rich, clean flavor that canned salmon simply cannot match, and once you try it this way you will be ruined for anything else.
- The aioli comes together in about sixty seconds and tastes like something from a restaurant, but you made it in your kitchen in sweatpants.
- They crisp up beautifully in a regular skillet with no deep frying required, so cleanup is mercifully easy.
02 -
- Do not skip cooling the baked salmon before mixing, warm salmon makes the mixture sticky and the cakes fall apart in the pan.
- Wet hands are the secret to shaping cakes that do not crumble, a trick a fisherman in Seward, Alaska once told me while I was fumbling with dry hands.
03 -
- Press a thin extra layer of panko onto the outside of each cake right before frying for an incredibly crispy crust that restaurant chefs use but rarely share.
- Make the aioli first and let it sit in the refrigerator while you cook the salmon, the garlic flavor mellows and integrates beautifully with a little resting time.