Lemon Garlic Alaska Salmon Cakes (Print version)
Crisp, zesty salmon patties with lemon and garlic, served alongside creamy aioli for dipping.
# 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 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, parsley, green onions, salt, and pepper until evenly combined. Avoid overworking the mixture to maintain a tender texture.
02 - Divide the mixture and form 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 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 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. Taste and adjust 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 advice:
01 -
- The contrast between that shatter crisp crust and the moist, flaky center is genuinely addictive.
- You probably have almost everything already sitting in your fridge and pantry right now.
02 -
- Skipping the chill time means your cakes will likely fall apart in the pan and you will be making salmon hash instead.
- Drain canned salmon thoroughly and pick out any stray bones because biting into one will ruin the entire experience.
03 -
- Wet your hands slightly before shaping the cakes to prevent the mixture from sticking to your palms and driving you crazy.
- Let the skillet get fully hot before adding the cakes because the first side needs to sear quickly to form a crust that holds together when you flip.