Lemon Garlic Alaska Salmon Cakes (Printable)
Crispy pan-fried salmon cakes with zesty lemon, garlic, and a creamy aioli dipping sauce.
# 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 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, parsley, green onions, salt, and pepper until just combined. Avoid overmixing to keep the texture light.
02 - Form the mixture into 8 small patties, pressing firmly so they hold together. 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 add the salmon cakes 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 cook, whisk together the mayonnaise, 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 lemon garlic aioli. Garnish with extra lemon wedges on the side.
# Helpful Tips:
01 -
- The panko crust gets impossibly crunchy while the inside stays moist and tender, a texture trick that took me several attempts to master.
- That lemon garlic aioli is so good you will want to put it on everything from sandwiches to roasted vegetables.
02 -
- Skipping the chilling step will almost certainly cause your cakes to fall apart in the pan, a lesson I learned the messy way more than once.
- Draining canned salmon thoroughly and patting it dry makes a surprising difference in how well the cakes bind together.
03 -
- Press the cakes firmly when shaping and smooth any cracks with damp fingers before chilling, this small effort prevents heartbreak at the stove.
- Let the aioli sit for ten minutes before serving so the raw garlic mellows and the flavors marry into something richer.