Lemon Garlic Alaska Salmon Cakes (Print View)
Crispy pan-fried salmon cakes with zesty lemon, garlic, and creamy aioli — a quick seafood dinner in 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 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 Make:
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 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 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 until smooth. Taste and adjust 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 Suggestions:
01 -
- The contrast of a shatteringly crisp panko crust against a moist, flaky interior is the kind of texture magic that makes you close your eyes at the table.
- That lemon garlic aioli is so simple it feels like cheating, but people will ask you for the recipe every single time.
02 -
- Skipping the chilling step is the fastest path to salmon cakes that crumble in the pan, those 10 minutes in the fridge firm up the panko and give the eggs time to bind everything.
- If your mixture feels too wet to hold shape, sprinkle in another tablespoon of panko and let it rest a minute before trying again.
03 -
- Press the cakes firmly at the edges and slightly thinner in the center so they cook evenly and develop a consistent crust all the way around.
- Let the aioli sit in the fridge while the cakes chill and fry, the garlic mellows and the lemon infuses deeper into every spoonful.