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Crispy Salmon Cakes with a Lemon Dill Aioli

Crispy Salmon Cakes with a Lemon Dill Aioli

I bought a large salmon filet this weekend and used half for a delicious salmon dinner and the other half for these crispy salmon cakes with a lemon dill aioli. I’ve never tried salmon cakes before but since I love crab cakes I figured salmon cakes would be tasty too. Thankfully, I found a recipe online from Taste, Love, Nourish that sounded perfect. I made these salmon cakes for my kids and one of their friends for a light snack after a long walk. These salmon cakes were served on a bed of arugula dressed in a light vinaigrette but they would be just as tasty as an appetizer. We gobbled these salmon cakes down quickly and I was lucky to grab one before they were all gone. I loved the delicious crisp coating on the outside and how tender and flavorful the inside was. The simple lemon dill aioli was a snap to make and added a nice zing to these crispy salmon cakes. It’s awesome to say that all three kids loved them and I did too. YUM!

Crispy Salmon Cakes with a Lemon Dill Aioli

How to Make Crispy Salmon Cakes with a Lemon Dill Aioli

Make the aioli by combining the mayonnaise, lemon juice, dill, and garlic together; whisk well. Taste and season with sea salt and freshly cracked pepper, to taste. Set aside to allow flavors to mingle.

Crispy Salmon Cakes with a Lemon Dill Aioli

Make the salmon cakes by combining the chopped salmon with the 3 tablespoons of panko crumbs, shallot, green onion, parsley, mayonnaise, Dijon, garlic, sea salt, and freshly cracked pepper, to taste, and a pinch of cayenne. Mix gently until well combined.

Crispy Salmon Cakes with a Lemon Dill Aioli

Pour the remaining 1 cup of panko crumbs on a plate. Form into small patties then coat in the panko crumbs.

Crispy Salmon Cakes with a Lemon Dill Aioli

Heat the oil in a large skillet over medium-high heat. Once HOT, add the salmon cakes to the pan and cook without moving for 2-3 minutes; flip and continue to cook for another 2 minutes, or until golden brown and cooked through. Remove from the pan and place on a paper towel lined plate.

Serve with some lemon slices and the lemon dill aioli on the side. Enjoy.

Crispy Salmon Cakes with a Lemon Dill Aioli

Crispy Salmon Cakes with a Lemon Dill Aioli

Crispy Salmon Cakes with a Lemon Dill Aioli

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Main
Author: Pam - For the Love of Cooking / Original by Taste, Love, and Nourish

Ingredients


  • Lemon Dill Aioli:
  • ½ cup mayonnaise
  • 1-2 tbsp lemon juice to taste
  • ½ tsp dried dill
  • 1 clove of garlic minced
  • Sea salt and freshly cracked pepper to taste

  • Crispy Salmon Cakes:
  • 1 ¼ lb skinless salmon filet minced (not too finely)
  • 3 tbsp panko crumbs + 1 cup for coating
  • 1 small shallot minced
  • 1 green onion sliced thin
  • 2 tbsp fresh parsley minced
  • 2 tbsp mayonnaise
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • Sea salt and freshly cracked pepper to taste
  • Pinch of cayenne pepper to taste
  • 3 tbsp canola oil more if needed
  • Lemon wedges

Instructions

  • Make the aioli
    by combining the mayonnaise, lemon juice, dill, and garlic together; whisk well.
  • Taste and season with sea salt and freshly cracked pepper, to taste.
  • Set aside to allow flavors to mingle.
  • Make the salmon cakes
    by combining the chopped salmon with the 3 tablespoons of panko crumbs, shallot, green onion, parsley, mayonnaise, Dijon, garlic, sea salt, and freshly cracked pepper, to taste, and a pinch of cayenne.
  • Mix gently until well combined.
  • Pour the remaining 1 cup of panko crumbs on a plate.
  • Form into small patties then coat in the panko crumbs.
  • Heat the oil in a large skillet over medium-high heat.
  • Once HOT, add the salmon cakes to the pan and cook without moving for 2-3 minutes; flip and continue to cook for another 2 minutes, or until golden brown and cooked through.
  • Remove from the pan and place on a paper towel lined plate.
  • Serve with some lemon slices and the lemon dill aioli on the side. Enjoy.
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Recipe Rating




8 Comments

  1. They look and sound delicious with a great looking crust. Living where you do, I’m surprised these are your first salmon cakes. We grew up eating them using canned salmon which tastes very different from fresh and the canned salmon first required removing the chopped up skin and bones.

  2. 5 stars
    Made this for lunch today – yum! I’m not normally a big dill fan, but with lemon and salmon it’s delicious. I pulsed all the salmon cake ingrdients in the food processor, and that got me a nice texture with thorough mixing. I did add about a tablespoon of butter to the pan to help the panko brown. Served with a cherry/pecan/rice blend and roasted asparagus. Great recipe!

  3. 5 stars
    I tried this recipe tonight with fresh, wild caught King salmon. Loved it! The list of ingredients is simple, the panko crumbs kept it light and satisfying, the dill in the Aioli was the perfect complement. Thanks once again for dinner time inspiration.