Lemon Garlic Salmon Cakes (Print Version)
Crispy wild Alaska salmon patties bursting with lemon and garlic, served with tangy homemade aioli.
# 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
# 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 mixing 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. Fold gently until evenly incorporated, being careful not to overmix.
03 - With damp hands, 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 paper towels to drain.
05 - In a small bowl, whisk together the mayonnaise, minced garlic, lemon juice, Dijon mustard, and a pinch each of salt and pepper. Adjust seasoning 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 Tips:
01 -
- Wild Alaska salmon brings a richness that canned salmon simply cannot match, and you will taste the difference immediately.
- The aioli comes together in about two minutes and is so good you will want to put it on everything else you cook that week.
02 -
- Overbaking the salmon before forming the cakes will make them dry. Pull the fish from the oven as soon as it flakes.
- Wet hands while shaping the patties prevents the mixture from sticking to your palms and tearing apart.
03 -
- Resist the urge to press down on the cakes while frying. Let the crust form undisturbed for the best crunch.
- Letting the shaped patties rest in the fridge for 15 minutes before frying helps them hold their shape in the pan.