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Crispy Salmon Cakes with a Lemon Dill Aioli
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5 from 1 vote

Crispy Salmon Cakes with a Lemon Dill Aioli

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Main
Author: Pam - For the Love of Cooking / Original by Taste, Love, and Nourish

Ingredients


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

  • Crispy Salmon Cakes:
  • 1 1/4 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.