Lemon Garlic Alaska Salmon Cakes (Printable View)

Crispy wild Alaska salmon patties with lemon, garlic, and a tangy creamy aioli on the side.

# What You Need:

→ Salmon Cakes

01 - 1 lb wild Alaska salmon fillets, skin removed
02 - 1 cup panko breadcrumbs
03 - 2 large eggs, lightly beaten
04 - 2 tbsp fresh parsley, chopped
05 - Zest of 1 lemon
06 - 2 tbsp fresh lemon juice
07 - 2 garlic cloves, minced
08 - 1/4 cup finely diced red onion
09 - 1 tbsp Dijon mustard
10 - 1/2 tsp kosher salt
11 - 1/4 tsp freshly ground black pepper
12 - 2 tbsp olive oil, for pan-frying

→ Lemon Garlic Aioli

13 - 1/2 cup mayonnaise
14 - 1 garlic clove, finely minced
15 - 2 tsp fresh lemon juice
16 - 1 tsp Dijon mustard
17 - Salt and freshly ground black pepper, to taste

# How-To Steps:

01 - Preheat oven to 350°F. Place salmon fillets on a parchment-lined baking sheet and season lightly with salt and pepper. Bake for 12 to 15 minutes until just cooked through. Let cool slightly, then flake into large pieces using a fork.
02 - In a large mixing bowl, combine the flaked salmon, panko breadcrumbs, beaten eggs, chopped parsley, lemon zest, lemon juice, minced garlic, diced red onion, Dijon mustard, salt, and black pepper. Fold gently until evenly combined without overworking the mixture.
03 - With damp hands, portion and shape the mixture into 8 small cakes or 4 larger patties, pressing firmly so they hold together.
04 - Heat olive oil in a large non-stick skillet over medium heat. Carefully add the salmon cakes and cook for 3 to 4 minutes per side until golden brown and heated through. Transfer to a plate lined with paper towels to drain.
05 - In a small bowl, whisk together the mayonnaise, finely minced garlic, lemon juice, and Dijon mustard. Season with salt and pepper to taste. Refrigerate until ready to serve.
06 - Arrange the warm salmon cakes on a serving platter and top each with a generous dollop of lemon garlic aioli. Garnish with lemon wedges on the side.

# Expert Advice:

01 -
  • Wild Alaska salmon has a richness that makes these cakes taste far more indulgent than they actually are, clocking in at just 320 calories per serving.
  • The aioli comes together in about two minutes with ingredients you probably already have, and it is genuinely better than anything from a jar.
  • From fridge to plate in thirty five minutes, which means you can pull this off on a weeknight without breaking a sweat.
02 -
  • Overmixing the salmon mixture turns tender cakes into a dense paste, so fold gently and stop the moment everything looks evenly distributed.
  • If the cakes feel too wet to hold their shape, refrigerate the mixture for fifteen minutes before forming them, which firms up the fat and makes shaping dramatically easier.
  • The aioli tastes even better after sitting in the fridge for an hour because the garlic flavor mellows and permeates throughout the mayonnaise.
03 -
  • Always taste the aioli before serving and adjust the salt, because a bland aioli will drag down an otherwise perfect cake.
  • Let the cakes rest for one minute after frying before serving, which allows the crust to set and keeps them from falling apart on the plate.

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