Lemon Garlic Alaska Salmon Cakes (Printable)
Crispy lemon garlic salmon cakes paired with a creamy, zesty aioli for a satisfying weeknight meal.
# Ingredient List:
→ Salmon Cakes
01 - 1 pound 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 - Kosher 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, chopped parsley, sliced green onions, salt, and pepper until just 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. Place the formed cakes on a plate, cover with plastic wrap, and refrigerate for at least 10 minutes to allow them 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, 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.
# Helpful Tips:
01 -
- The panko crust shatters in the best way while the center stays moist and tender, a contrast that makes you close your eyes on the first bite.
- That aioli is so bright and garlicky you will want to put it on everything from roasted potatoes to sandwiches the next day.
- Start to finish in about thirty five minutes, which means this works on a Tuesday night without any planning.
02 -
- Skip the chilling step and your cakes will likely fall apart in the pan, which I learned the hard way on a camping stove in pitch darkness.
- Resist the urge to press down on the cakes while frying because squeezing out the moisture is the fastest path to dry salmon hockey pucks.
03 -
- Use your hands to mix the salmon cake filling because you can feel the texture and stop before it turns mushy, which a spoon will never tell you.
- Let the skillet get fully hot before the cakes go in, because a properly preheated pan is the difference between a golden crust and a pale soggy one.