Lemon Garlic Alaska Salmon Cakes (Print Page)
Crispy salmon cakes bursting with lemon and garlic, served with creamy aioli for a satisfying seafood dish.
# 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 - Kosher 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 incorporated. Avoid overmixing to keep the texture light.
02 - Divide 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 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, minced garlic, lemon juice, lemon zest, salt, and pepper in a small bowl until smooth. Taste and adjust 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 and serve immediately.
# Expert Tips:
01 -
- The contrast between that shatter crisp panko crust and the flaky, tender center is genuinely addictive.
- You can pull these together with pantry staples in about half an hour, which makes them perfect for those nights when takeout feels like giving up.
02 -
- Skip the chilling step once and you will spend the evening scraping salmon bits off your pan, those 10 minutes in the fridge are non negotiable.
- The cakes are fragile when warm, so use a wide spatula and flip with confidence rather than hesitation.
03 -
- Wet your hands slightly before shaping the cakes and the mixture will not stick to your fingers nearly as much.
- Let the pan get fully hot before adding the cakes, because a cold pan is the enemy of a crispy crust.