Lemon Garlic Alaska Salmon Cakes (Printable Version)

Crispy pan-fried salmon cakes with zesty lemon, garlic, and a creamy aioli — ready in just 35 minutes.

# What You 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 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 pepper to taste

# How To Make It:

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 combined. Avoid overmixing to keep the texture light.
02 - Divide the mixture and form into 8 small patties (or 4 larger ones), pressing firmly with your hands so each cake holds its shape without crumbling.
03 - Arrange the shaped cakes on a plate, cover with plastic wrap, and refrigerate for at least 10 minutes. This resting period helps the patties firm up and prevents them from falling apart during cooking.
04 - 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 excess oil.
05 - While the cakes rest, 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.
06 - 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 for squeezing.

# Helpful Hints:

01 -
  • The contrast between that shatteringly crisp panko crust and the moist flaky salmon inside is genuinely addictive.
  • The aioli comes together in about sixty seconds and tastes like something from a restaurant.
  • These cakes reheat beautifully the next day in a skillet for lunch.
02 -
  • Do not skip the chilling step because warm soft salmon cakes will crumble the moment they hit the pan.
  • If using canned salmon drain it thoroughly and flake it with a fork checking carefully for any pin bones.
03 -
  • Press the cakes firmly when shaping them because loose cakes fall apart and tight cakes stay together and fry evenly.
  • Do not move the cakes around in the pan because letting them sit undisturbed builds the crust that holds them together when you flip.

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