Lemon Garlic Salmon Cakes (Print)

Crispy wild Alaska salmon patties with lemon, garlic, and a tangy creamy aioli on the side.

# Ingredient List:

→ Salmon Cakes

01 - 1 pound wild Alaska salmon fillets, skin removed
02 - 1 cup panko breadcrumbs
03 - 2 large eggs, lightly beaten
04 - 2 tablespoons fresh parsley, chopped
05 - Zest of 1 lemon
06 - 2 tablespoons fresh lemon juice
07 - 2 garlic cloves, minced
08 - 1/4 cup finely diced red onion
09 - 1 tablespoon Dijon mustard
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 - 2 teaspoons fresh lemon juice
16 - 1 teaspoon 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 12–15 minutes until just cooked through. Let cool slightly, then flake into large pieces with a fork.
02 - In a large bowl, combine 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 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. Place salmon cakes in the pan and cook 3–4 minutes per side until golden brown and heated through. Transfer to paper towels to drain.
05 - In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and pepper. Adjust seasoning to taste.
06 - Serve the warm salmon cakes with a generous dollop of lemon garlic aioli and fresh lemon wedges on the side.

# Expert Suggestions:

01 -
  • Wild Alaska salmon brings a richness that canned salmon simply cannot touch, and once you try it this way you will never go back.
  • The aioli doubles as a sandwich spread, a dip for roasted potatoes, or something you eat straight off the spoon while nobody is looking.
  • From fridge to plate in about thirty five minutes, which is faster than deciding what to order for takeout.
02 -
  • Overmixing the salmon into a paste is the fastest way to end up with dense rubbery cakes, so treat those flakes like they are fragile because they are.
  • If your mixture feels too wet to hold its shape, sprinkle in another tablespoon of panko rather than adding another egg which will only make things worse.
  • The cakes firm up noticeably as they sit in the pan, so resist the urge to flip them too early or you will lose your crust.
03 -
  • Let the baked salmon cool completely before mixing because warm fish will melt the breadcrumbs into mush and ruin your texture.
  • Wet your hands between every two or three cakes while shaping to prevent sticking and keep the edges clean and uniform.

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