Lemon Garlic Alaska Salmon Cakes (Printable)
Crispy pan-fried salmon cakes with zesty lemon, garlic, and a creamy aioli. Ready in just 35 minutes.
# 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 - Salt and freshly ground black pepper to taste
# How To Make It:
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. Place the patties 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 heated through. Transfer to a plate lined with paper towels to drain excess oil.
04 - While the cakes rest, whisk together the mayonnaise, finely minced garlic, lemon juice, lemon zest, and a pinch of salt and pepper in a small bowl. Taste and adjust the 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 Tips:
01 -
- The crispy panko crust gives way to a moist, flaky interior that tastes like something from a coastal restaurant.
- That lemon garlic aioli is so good you will want to put it on everything from sandwiches to roasted vegetables.
02 -
- Chilling the cakes before frying is not optional, because skipping this step means they will likely crumble in the pan.
- If using canned salmon, pick through carefully to remove any stray bones or skin before flaking.
03 -
- Wet your hands slightly before shaping the cakes to prevent the mixture from sticking to your palms endlessly.
- Do not flip the cakes until you see a golden edge forming around the bottom, because patience here gives you that perfect crust.