Lemon Garlic Alaska Salmon Cakes (Printable)
Crispy wild Alaska salmon cakes with lemon, garlic, and creamy aioli for a satisfying meal.
# What You Need:
→ For the 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
→ For the 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 pepper, to taste
# How to Make It:
01 - Preheat oven to 350°F. Place salmon fillets on a parchment-lined baking sheet and season lightly with salt and pepper. Bake for 12–15 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. Gently fold until evenly incorporated, being careful not to overmix.
03 - With damp hands, divide the mixture and shape 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 place the salmon cakes in the pan and cook for 3–4 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, Dijon mustard, salt, and pepper until smooth. Adjust seasoning to taste.
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 Suggestions:
01 -
- Wild Alaska salmon gives these cakes a rich, meaty texture that canned salmon simply cannot match, and the lemon garlic pairing brightens every single bite.
- The aioli comes together in about two minutes with pantry staples, yet tastes like something from a far fancier kitchen.
02 -
- Overmixing the salmon into a fine mush is the fastest way to end up with dense, dry cakes, so flake gently and fold with a light hand.
- Chilling the shaped cakes for 15 minutes in the refrigerator before frying helps them hold their shape and develop a better crust in the pan.
03 -
- A pinch of lemon zest folded directly into the aioli along with the juice adds an extra layer of fragrance that makes the sauce unforgettable.
- If the cake mixture feels too wet to hold together, sprinkle in another tablespoon of panko rather than adding more egg, which keeps the texture light.