Lemon Garlic Salmon Cakes (Print View)
Crispy lemon garlic salmon patties paired with creamy aioli for a quick, flavorful seafood dinner.
# What You Need:
→ Salmon Cakes
01 - 1 lb Alaska salmon, fresh cooked and flaked, or high-quality canned and drained
02 - 1 cup panko breadcrumbs
03 - 2 large eggs
04 - 2 tablespoons mayonnaise
05 - 1 tablespoon Dijon mustard
06 - 2 garlic cloves, minced
07 - Zest and juice of 1 lemon
08 - 2 tablespoons fresh parsley, finely chopped
09 - 2 green onions, thinly sliced
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 - 1 tablespoon fresh lemon juice
16 - 1/2 teaspoon lemon zest
17 - Salt and pepper to taste
# How-To Steps:
01 - In a large mixing bowl, gently fold together the flaked salmon, panko breadcrumbs, eggs, mayonnaise, Dijon mustard, minced garlic, lemon zest, lemon juice, parsley, green onions, salt, and pepper until just combined. Avoid overmixing to keep the texture light.
02 - Divide the mixture and form into 8 small patties (or 4 larger ones), pressing firmly so they hold together. Place on a plate, cover with plastic wrap, and refrigerate for at least 10 minutes to firm up before cooking.
03 - Heat olive oil in a large skillet over medium heat. Carefully place the chilled salmon cakes in the pan and fry for 3 to 4 minutes per side until deeply golden brown and heated through. Transfer to a paper towel-lined plate to drain.
04 - While the cakes rest, whisk together the mayonnaise, finely minced garlic, lemon juice, lemon zest, salt, and pepper in a small bowl until smooth. Taste and adjust seasoning as needed.
05 - Arrange the warm salmon cakes on a serving platter and top each with a generous spoonful of lemon garlic aioli. Garnish with extra lemon wedges and a sprig of parsley on the side.
# Expert Hints:
01 -
- The contrast of that shatteringly crisp panko crust against the soft, lemony salmon interior is genuinely addictive.
- They come together in about half an hour, which means you can pull these off on a weeknight without breaking a sweat.
02 -
- Skip the chilling step and your cakes will crumble the moment they hit the oil, patience here saves tears later.
- If the mixture feels too wet to hold shape, add another tablespoon of panko and let it sit for a minute before forming.
03 -
- Press the cakes firmly but do not overwork them, the best texture comes from a light hand and well chilled patties.
- Make the aioli first so the flavors have time to meld while you prep and cook the cakes.