Lemon Garlic Salmon Cakes (Printer-Friendly)
Crisp wild Alaska salmon cakes with lemon, garlic, and creamy aioli. A flavorful appetizer or main course.
# 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 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 Steps:
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 just combined, being careful not to overwork the mixture.
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. Carefully add the salmon cakes 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 excess oil.
05 - In a small bowl, whisk together the mayonnaise, finely minced garlic, lemon juice, and Dijon mustard. Season with salt and pepper to taste. Refrigerate until ready to serve.
06 - Arrange the warm salmon cakes on a serving platter and top each with a generous dollop of lemon garlic aioli. Garnish with lemon wedges on the side.
# Expert Advice:
01 -
- The lemon garlic aioli is so good you will want to put it on everything from roasted potatoes to your morning toast.
- Wild Alaska salmon brings a richness and depth that canned salmon simply cannot match.
- These come together in about half an hour, which makes them perfect for those evenings when takeout feels like the only option.
02 -
- Overmixing the salmon mixture turns tender cakes into dense hockey pucks, so fold gently and stop as soon as everything is combined.
- Letting the shaped cakes rest in the refrigerator for 15 minutes before frying helps them hold together beautifully in the pan.
03 -
- If the mixture feels too wet to shape, add another tablespoon of panko rather than squeezing out liquid, which washes away flavor.
- Make the aioli first and let it sit in the refrigerator while you prepare everything else so the garlic flavor mellows and permeates throughout.