Lemon Garlic Alaska Salmon Cakes (Printable Version)

Crisp salmon cakes bursting with lemon and garlic, served with a creamy aioli for a satisfying meal.

# What You'll Need:

→ Salmon Cakes

01 - 1 lb Alaska salmon, fresh cooked and flaked, 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 freshly ground 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 freshly ground black pepper to taste

# Directions:

01 - In a large mixing bowl, gently fold together the flaked salmon, panko breadcrumbs, eggs, mayonnaise, Dijon mustard, minced garlic, lemon zest, lemon juice, chopped parsley, sliced 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 their shape. Arrange on a plate, cover with plastic wrap, and refrigerate for at least 10 minutes to firm up before cooking.
03 - Heat the 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 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, and a pinch each of salt and pepper in a small bowl. Taste and adjust the seasoning as needed.
05 - Arrange the warm salmon cakes on a serving platter and top each with a generous dollop of the lemon garlic aioli. Garnish with extra lemon wedges on the side.

# Expert Hints:

01 -
  • The contrast between the crispy panko crust and the tender, flaky salmon interior is genuinely addictive.
  • The aioli takes about sixty seconds to make and makes people think you spent all day in the kitchen.
  • They work beautifully for a weeknight dinner but feel fancy enough for guests.
02 -
  • Chilling the cakes before frying is the difference between cakes that hold together and cakes that fall apart in the pan.
  • If using canned salmon, check carefully for bones and skin before mixing.
03 -
  • Wet your hands slightly before shaping the cakes to prevent the mixture from sticking to your fingers.
  • Do not rush the frying by turning the heat up, because a slower cook gives you a crispier crust without burning.

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