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Salmon Cakes with Lemony Aioli

Speed - 94%

Simplicity - 95%

Tastiness - 98%

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Great!!

I was craving a quick fried dinner and this was the exact thing I wanted! These Salmon Cakes with Lemony Aioli were a real treat.

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Salmon Cakes Low Angle Lemon Aioli White Wine | Food For Net

Salmon Cakes with Lemony Aioli

A wonderful dinner or hearty lunch, these salmon cakes are satisfying served with a fresh green salad.

Pin Recipe

Prep Time: 15

Cook Time: 10

Total Time: 25

Course: Main Dish

Cuisine: American

Servings: servings

Ingredients

Salmon Cakes

Vegetable Oil for frying
3 6oz Canned Salmon, drained
2 cups Fine Breadcrumbs
2 Eggs, beaten
2 Spring Onions, chopped
1 tablespoon Seafood Seasoning (like Old Bay brand)
3 tablespoons Fresh Parsley, finely shopped
1 Lemon, zested and juiced
1 teaspoon Tabasco sauce

Lemon Aioli

1/2 cup Mayonnaise
2 cloves Garlic, minced
2 teaspoons lemon juice

Instructions

Salmon Cakes

Warm a heavy skillet over medium heat with a layer of vegetable oil.
Meanwhile, flake salmon into a bowl. Mix in the rest of the ingredients.
Form patties roughly one inch thick.
Fry in hot oil 3-4 minutes on each side until golden. Drain on paper towel.
Serve with fresh salad and lemon wedges.

Lemony Aioli

Blend garlic and lemon into mayonnaise and serve on top of salmon cakes.

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Everybody loves a good fried dish! These salmon cakes combine the guilty pleasure of a pan-fried comfort food with the healthy benefits of salmon. The mixture is easy to pull together, and the hardest work required is paying close attention to the cakes while they fry.

I love serving these with a simple lemon wedge, but they are extra decadent with a serving of lemony aioli, which I've included here for those desiring. If you like extra heat, add a teaspoon of chili paste or your favorite spicy condiment into the lemony aioli for that added zing.

I try to keep basic green salad ingredients on hand at all times as part of my ‘pantry', so that at a moment's notice I can have fresh springy greens ready to munch. These salmon cakes definitely benefit from the freshness of a green salad alongside, so if you are shopping for these and think of it, pick up a head of lettuce. Mild green lettuce mixed with a funky variety like frisee makes a great combination.

Warm a heavy skillet over medium heat with a one inch layer of vegetable oil. I prefer my trusty cast iron pan because of the way it so evenly carries and then holds the heat, but any quality pan will do. If you only have thinner skillets, just be sure to watch the oil closely because thinner pans will transfer heat faster and less evenly.

Meanwhile, drain the salmon well and flake it into a bowl. Blend in the breadcrumbs using your hands. I like to use Japanese-style breadcrumbs called panko, because they work great in fried dishes because they are very finely ground and made with white bread. However if all you have on hand are rustic or homemade breadcrumbs, that's okay! Just make sure you blend them in a food processor till they are as fine as possible.

Add your eggs, spring onions, seafood seasoning, parsley, lemon zest and juice, and Tabasco sauce and blend gently. If the mixture seems soggy, you can add more breadcrumbs a tablespoon at a time to achieve a drier result.

Shape the mixture into patties about one inch thick. In order to yield 8 patties, or 2 per person, they will be about three inches in diameter.

Test one in the hot oil by gently placing it in the pan– it should sizzle, which indicates the oil is ready. Add enough to fill the pan (but not crowd it– you want them to have space visible between each patty). Fry in the hot oil 3-4 minutes, flipping midway, till each side is golden brown. Remove them from the pan with a slotted spatula and set on a plate layered with paper towels.

For the lemony aioli, mince the garlic well till it's nearly a paste, and blend with the lemon juice into the mayonnaise.

Serve the salmon cakes two per person on top of a simple salad dressed with your preference of light salad dressing, with a dollop of the lemony aioli on top of each cake.