Lemon Garlic Alaska Salmon Cakes (Printable Version)
Crispy zesty salmon cakes with fresh lemon and garlic, served alongside creamy aioli for a satisfying meal.
# 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 - ½ teaspoon kosher salt
11 - ¼ teaspoon black pepper
12 - 2 tablespoons olive oil, for 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
# Directions:
01 - In a large 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 tender.
02 - Form the mixture into 8 small patties (or 4 larger ones), pressing firmly so they hold their shape. Place on a plate, cover, and refrigerate for at least 10 minutes to firm up before cooking.
03 - Heat olive oil in a large skillet over medium heat. Fry the salmon cakes for 3 to 4 minutes per side until golden brown and heated through. Transfer to a paper towel-lined plate to drain.
04 - In a small bowl, whisk together the mayonnaise, finely minced garlic, lemon juice, lemon zest, salt, and pepper until smooth. Adjust seasoning to your preference.
05 - Serve the warm salmon cakes with a generous dollop of lemon garlic aioli alongside extra lemon wedges. Pairs beautifully with a crisp Sauvignon Blanc or Pinot Grigio.
# Expert Tips:
01 -
- The contrast between that shatteringly crisp panko crust and the flaky, lemony interior is genuinely addictive, and you will find yourself making these on repeat.
- The aioli alone is worth keeping this recipe pinned to your fridge, a bright, garlicky companion that turns simple salmon into something you would happily serve guests.
02 -
- Do not skip the chilling step, I tried rushing it once and watched my beautiful cakes dissolve into scrambled salmon mush in the pan.
- Use a microplane for the lemon zest, the fine texture distributes the citrus oils evenly through every bite instead of leaving chewy bits.
03 -
- Press the cakes firmly when shaping, a loose patty will crumble the moment it hits the pan no matter how careful you are with the spatula.
- Let the oil get properly hot before adding the cakes, that initial sizzle is what creates the golden crust that holds everything together.