Lemon Garlic Alaska Salmon Cakes (Printable)
Crispy lemon garlic salmon patties paired with creamy aioli for a quick weeknight dinner.
# Ingredient List:
→ 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
# Directions:
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 evenly incorporated. Avoid overmixing to keep the texture light.
02 - Divide the mixture and form into 8 small patties (or 4 larger ones), pressing firmly so they hold their shape. Arrange on a plate, cover with plastic wrap, 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 deeply golden brown and heated through. Transfer to a paper towel-lined plate to drain.
04 - While the cakes cook, whisk together the mayonnaise, finely minced garlic, lemon juice, lemon zest, and a pinch each 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 the lemon garlic aioli. Garnish with extra lemon wedges on the side.
# Expert Tips:
01 -
- The contrast of shatteringly crisp panko crust against silky, flaky salmon interior is genuinely restaurant quality and achievable in your own kitchen.
- That aioli is so bright and addictive you will start putting it on everything from roasted vegetables to your morning toast.
- Ready in about half an hour from start to finish, which makes this one of the fastest ways to turn good salmon into something extraordinary.
02 -
- Skipping the chilling step is the number one reason salmon cakes fall apart in the pan, so give them those ten minutes in the fridge no matter how hungry you are.
- The oil must be fully heated before the cakes go in, otherwise they soak up oil like sponges and turn greasy instead of crisp.
- Canned salmon works wonderfully but always drain it well and remove any visible skin or bones for the best texture.
03 -
- For a dairy-free version, simply swap in a good quality dairy-free mayonnaise in both the cakes and the aioli because the flavor difference is barely noticeable.
- Gluten-free panko works just as well as traditional panko, so this recipe adapts easily for anyone with gluten sensitivities.