Crispy Salmon Cakes with a Lemon Dill Aioli
Servings 4
Equipment
- Large skillet
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:
- 1¼ 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 vegetable oil more if needed
- Lemon wedges
Serving:
- Arugula salad optional
- Lemon wedges
Instructions
- Make the aioli by combining the mayonnaise, lemon juice, dill, and garlic, and whisking it. Taste the aioli 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 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 the salmon mixture into small patties, then coat them 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 cooking for 2 minutes, or until golden brown and cooked through.
- Remove them 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.