Lemon Garlic Alaska Salmon Cakes (Printer-Friendly)
Crisp lemon garlic salmon cakes paired with creamy aioli, ready in 35 minutes for a satisfying pescatarian meal.
# What You'll Need:
→ Salmon Cakes
01 - 1 lb Alaska salmon, cooked, flaked (fresh or high-quality canned, 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 Make It:
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 evenly combined. Avoid overmixing to keep the texture tender.
02 - Form the mixture into 8 small patties (or 4 larger ones), pressing firmly so they hold together. Place on a plate, cover tightly, 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 cook for 3 to 4 minutes per side until deeply golden and heated through. Transfer to a paper towel-lined plate to drain.
04 - While the cakes rest, whisk together the mayonnaise, minced garlic, lemon juice, lemon zest, and a pinch each of salt and pepper in a small bowl. 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 on the side.
# Expert Advice:
01 -
- The contrast between that shatteringly crisp panko crust and the soft, lemony salmon inside is the kind of texture combination that makes you close your eyes on the first bite.
- You can pull these together with pantry staples in about half an hour, which means they work for both a hurried weeknight and a last minute gathering where you want to look impressive.
02 -
- Do not skip the chilling step because cold cakes hold their shape in the pan while room temperature ones tend to fall apart and leave you with salmon scramble.
- If your mixture feels too wet to shape, sprinkle in another tablespoon of panko and let it sit for a minute before trying again.
03 -
- If you are using canned salmon, drain it in a fine mesh strainer and press gently with the back of a spoon to remove excess liquid, because wet salmon is the enemy of a cake that holds together.
- Mix the aioli first and let it sit in the fridge while you make the cakes so the garlic flavor mellows and permeates the mayo.