Lemon Garlic Alaska Salmon Cakes (Printable Version)

Crispy pan-fried salmon cakes with zesty lemon garlic flavor, served alongside creamy aioli for a satisfying seafood dinner.

# 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 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:

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 tender.
02 - Form the mixture into 8 small patties (or 4 larger ones), pressing firmly so they hold together. Place on a plate, cover tightly, 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 fry for 3 to 4 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
04 - While the cakes rest, whisk together the mayonnaise, finely minced garlic, lemon juice, lemon zest, salt, and pepper in a small bowl. Taste and adjust 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.

# Expert Hints:

01 -
  • The lemon garlic aioli alone is worth making this recipe, and it doubles as a spread for sandwiches the next day.
  • These cakes come together in about half an hour, which means dinner feels special without consuming your entire evening.
  • Using canned salmon works beautifully, so you can keep the ingredients on hand for whenever the craving hits.
02 -
  • Skipping the chilling step almost guarantees your cakes will fall apart in the pan, so give them those 10 minutes in the fridge no matter how hungry you are.
  • If using canned salmon, pick through it carefully for small bones and drain it thoroughly because excess liquid is the enemy of a cohesive cake.
  • For a dairy free version, simply swap in dairy free mayonnaise for both the cakes and the aioli with no other changes needed.
03 -
  • Wet hands slightly before shaping the cakes and the mixture will not stick to your fingers nearly as much.
  • Let the cooked cakes rest for one minute on paper towels before serving so the crust stays crisp instead of steaming from underneath.

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