Salmon Cakes with Lemon Garlic Aioli
Salmon cakes are are crispy on the outside, tender on the inside, and a delicious and easy recipe for busy weeknights or casual dinners! With fresh ingredients and simple pantry staples, this salmon patty recipe is perfect for using up leftover salmon or whipping up a quick dinner!
Servings: 4 servings
Ingredients
Salmon Cakes
- 1 pound fresh salmon*
- 2 Tablespoons olive oil divided
- ½ medium red onion chopped (about 3/4 cup)
- 2 celery stalks finely diced
- ½ red bell pepper finely diced
- 1 cup Panko breadcrumbs*
- ½ cup mayonnaise
- 2 teaspoons stoneground or dijon mustard
- 2 large eggs lightly beaten
- ¼ cup finely chopped fresh flat-leaf parsley
- 2 Tablespoons chopped fresh dill
- 2 Tablespoons chopped fresh chives
- 1 teaspoon Worcestershire sauce
- 1 ½ teaspoons Old Bay seasoning
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 Tablespoon salted butter
Aioli
- ½ cup mayonnaise
- Zest of 1 lemon
- 1 Tablespoon fresh lemon juice
- 1 clove garlic grated or finely minced
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat oven to 425°F. Arrange salmon skin side down on baking sheet and brush lightly with olive oil. Sprinkle with salt and pepper, then roast for 10-15 minutes until just done. Flake with a fork and cool.1 pound fresh salmon*, 2 Tablespoons olive oil
- Meanwhile, heat olive oil in a large skillet over medium heat. Add onion, celery, and bell pepper. Cook for 7-9 minutes until softened. Remove from heat and set aside.½ medium red onion, 2 celery stalks, ½ red bell pepper
- In a large bowl, combine the cooked, flaked salmon, sauteed veggies, breadcrumbs, mayonnaise, mustard, eggs, parsley, dill, chives, Worcestershire sauce, Old Bay seasoning, and salt & pepper. Stir well to combine. Use a large cookie scoop to scoop ¼ to ⅓ cup size mounds and shape into patties.1 cup Panko breadcrumbs*, ½ cup mayonnaise, 2 teaspoons stoneground or dijon mustard, 2 large eggs, ¼ cup finely chopped fresh flat-leaf parsley, 2 Tablespoons chopped fresh dill, 2 Tablespoons chopped fresh chives, 1 teaspoon Worcestershire sauce, 1 ½ teaspoons Old Bay seasoning, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper
- Heat remaining olive oil and butter in the same skillet used to cook the vegetables over medium heat. Add the salmon cakes in batches, frying for 2-3 minutes on each side, until browned. Drain on paper towels and keep warm in a preheated 250°F oven while frying the remaining salmon cakes. Serve hot with aioli.1 Tablespoon salted butter
- To make the aioli, whisk together the mayonnaise, lemon zest and juice, garlic, salt, and pepper. Refrigerate until ready to use.½ cup mayonnaise, Zest of 1 lemon, 1 Tablespoon fresh lemon juice, 1 clove garlic, ¼ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper
Notes
- In place of breadcrumbs you can use crushed Ritz crackers or 3 slices stale bread with crusts removed that have been processed in a food processor and toasted for 5 minutes in the oven until lightly browned.
- Canned salmon without skin or bones or leftover salmon can be used in place of fresh salmon.
Storage & Make Ahead
- Store: Keep leftover salmon cakes in an airtight container in the refrigerator for up to 3 days. The aioli will keep in the fridge for up to 1 week.
- Freeze: Freeze the uncooked or cooked patties on a baking sheet, then transfer to a freezer-safe bag for up to 3 months.
- Reheat: Reheat salmon cakes in the oven at 350°F for 10-15 minutes or in a skillet over medium heat until warmed through.
- Make Ahead: Prepare and shape the salmon patties ahead of time, then refrigerate for up to 24 hours before cooking.
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