Lemon Garlic Salmon Cakes (Printable)

Crispy lemon garlic salmon patties paired with a creamy, tangy aioli for a fresh seafood dinner.

# 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 - 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, chopped parsley, sliced green onions, salt, and pepper until just combined. Avoid overmixing to keep the texture tender.
02 - Divide the mixture and form 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, finely 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 dollop of the lemon garlic aioli. Garnish with extra lemon wedges on the side.

# Expert Tips:

01 -
  • The panko crust gets outrageously crispy while the inside stays moist and tender, a texture contrast that will ruin you for frozen salmon patties forever.
  • That lemon garlic aioli is the kind of thing you will start putting on everything from sandwiches to roasted vegetables.
  • They come together in about half an hour, which means dinner on the table faster than delivery.
02 -
  • Overmixing the salmon will turn your cakes into a pasty mush, fold gently and stop as soon as everything looks evenly distributed.
  • Skipping the chill time means the cakes are far more likely to fall apart in the pan, those 10 minutes in the fridge are not optional.
  • Canned salmon often contains small pin bones, so spread it on a plate and pick through carefully before mixing.
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 properly hot before adding the cakes, that initial sizzle is what creates the crust that holds everything together.

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