Lemon Garlic Alaska Salmon Cakes (Printable Version)
Crispy zesty salmon cakes with lemon and garlic, served with creamy aioli for a satisfying meal.
# Ingredient List:
→ 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 freshly ground black pepper
12 - 2 tablespoons olive oil, for 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 freshly ground black pepper, to taste
# How to Make:
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 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, 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 cakes in the pan and cook for 3 to 4 minutes per side until deeply golden brown and heated through. Transfer to a paper towel-lined plate to drain.
04 - In a small bowl, whisk together the mayonnaise, minced garlic, lemon juice, lemon zest, and a pinch each of salt and pepper. Taste and adjust the 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 Tips:
01 -
- The contrast of shatteringly crisp edges against a moist, flaky interior is the kind of texture that makes people close their eyes when they take a bite.
- The lemon garlic aioli comes together in about sixty seconds and tastes like something from a restaurant, not your own kitchen.
02 -
- Skip the chilling step and your cakes will crumble into a sad scramble in the skillet, those ten minutes in the fridge are nonnegotiable.
- Pressing the cakes too firmly compresses them into hockey pucks, so shape them with gentle but confident hands.
03 -
- Let the oil get fully hot before the cakes go in, because a cold pan is the number one reason for soggy, sad results.
- A tiny pinch of cayenne in the aioli wakes up all the other flavors without adding noticeable heat.