Lemon Garlic Alaska Salmon Cakes (Print version)
Crispy lemon garlic salmon cakes with creamy aioli, bringing fresh Alaska flavors to your table in 35 minutes.
# What goes in:
→ 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 - ½ teaspoon kosher salt
11 - ¼ teaspoon black pepper
12 - 2 tablespoons olive oil, for pan-frying
→ Lemon Garlic Aioli
13 - ½ cup mayonnaise
14 - 1 garlic clove, finely minced
15 - 1 tablespoon fresh lemon juice
16 - ½ teaspoon lemon zest
17 - Salt and pepper to taste
# Cooking 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 evenly combined. Avoid overmixing to keep the texture light.
02 - Form 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 cakes in the pan and cook for 3 to 4 minutes per side until deeply golden brown and heated through. Transfer to a paper towel–lined plate to drain briefly.
04 - While the cakes cook, whisk together the mayonnaise, finely minced garlic, lemon juice, lemon zest, and a pinch each of salt and pepper in a small bowl. Taste and adjust the seasoning as needed.
05 - Arrange the warm salmon cakes on a platter and serve with a generous dollop of lemon garlic aioli. Garnish with extra lemon wedges on the side for squeezing.
# Tips from flavorandfeast:
01 -
- The panko crust gets so shatteringly crisp that you will hear it crack when you bite in.
- Everything comes together in one bowl with zero fussy techniques.
- The aioli is so good you will start putting it on everything from sandwiches to roasted vegetables.
02 -
- Skip the chilling step and your cakes will crumble apart the moment they hit the oil.
- Resist the urge to overmix because broken down salmon turns into fish mush instead of flaky cakes.
03 -
- Wet your hands slightly before shaping the cakes to prevent the mixture from sticking to your fingers.
- A pinch of cayenne or a spoonful of capers folded into the mix takes these from great to unforgettable.