Lemon Garlic Alaska Salmon Cakes (Printable)
Crispy lemon garlic salmon cakes paired with creamy aioli for a fresh, flavorful main dish ready in 35 minutes.
# What You'll 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 pepper to taste
# How-To Steps:
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 incorporated. 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 their shape. Place 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 excess oil.
04 - While the cakes rest, whisk together the mayonnaise, finely minced garlic, lemon juice, lemon zest, and a pinch 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 spoonful of lemon garlic aioli. Garnish with extra lemon wedges on the side for squeezing.
# Expert Advice:
01 -
- The lemon garlic aioli is the kind of condiment you will start putting on everything from sandwiches to roasted vegetables.
- Canned or fresh salmon both work beautifully, so you can make this on any budget and any timeline.
- They crisp up in under ten minutes but feel fancy enough for last minute dinner guests.
02 -
- Chilling the shaped cakes is not optional because they will fall apart in the pan if you skip this step.
- Resist the urge to overmix the salmon because breaking up the flakes too much gives you a mushy texture instead of a tender one with good bite.
03 -
- Wet hands slightly before shaping the cakes because the mixture will not stick to your palms and you get a smoother, more even shape.
- For gluten free cakes, swap regular panko for a gluten free panko variety and double check that your mayonnaise and Dijon are certified gluten free as well.