Lemon Garlic Alaska Salmon Cakes (Printable)
Crisp golden salmon cakes bursting with lemon and garlic, served with a tangy 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 - 1/2 teaspoon kosher salt
11 - 1/4 teaspoon black pepper
12 - 2 tablespoons olive oil, for 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 bowl, gently combine the flaked salmon, panko breadcrumbs, eggs, mayonnaise, Dijon mustard, minced garlic, lemon zest, lemon juice, parsley, green onions, salt, and pepper. Mix until just incorporated, being careful not to overwork the mixture.
02 - Divide the mixture and form into 8 small patties (or 4 larger ones), pressing firmly so each cake holds its 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. 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.
04 - While the cakes rest, whisk together the mayonnaise, minced garlic, lemon juice, lemon zest, salt, and pepper in a small bowl. Adjust seasoning to taste.
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 Suggestions:
01 -
- The contrast between that shatteringly crisp panko crust and the soft, lemony salmon inside is genuinely addictive.
- They come together fast enough for a weeknight dinner but feel special enough for guests who drop by.
02 -
- Skipping the chilling step means your cakes will likely fall apart in the pan, so give them those 10 minutes in the fridge no matter how hungry you are.
- If the mixture feels too wet to hold its shape, sprinkle in another tablespoon of panko and it will come right together.
03 -
- Use your hands to mix because you can feel when the mixture is evenly combined without overworking it.
- A microplane makes the lemon zest so fine it disappears into the cakes, distributing flavor in every single bite.