Lemon Garlic Alaska Salmon Cakes (Print Version)

Crispy wild Alaska salmon cakes with fresh lemon, garlic, and creamy tangy aioli on the side.

# Ingredient List:

→ Salmon Cakes

01 - 1 lb wild Alaska salmon fillets, skin removed
02 - 1 cup panko breadcrumbs
03 - 2 large eggs, lightly beaten
04 - 2 tbsp fresh parsley, chopped
05 - Zest of 1 lemon
06 - 2 tbsp fresh lemon juice
07 - 2 garlic cloves, minced
08 - 1/4 cup finely diced red onion
09 - 1 tbsp Dijon mustard
10 - 1/2 tsp kosher salt
11 - 1/4 tsp freshly ground black pepper
12 - 2 tbsp olive oil, for pan-frying

→ Lemon Garlic Aioli

13 - 1/2 cup mayonnaise
14 - 1 garlic clove, finely minced
15 - 2 tsp fresh lemon juice
16 - 1 tsp Dijon mustard
17 - Salt and pepper, to taste

# Directions:

01 - Preheat oven to 350°F. Place salmon fillets on a parchment-lined baking sheet and season lightly with salt and pepper. Bake for 12–15 minutes until just cooked through. Let cool slightly, then flake into large pieces using a fork.
02 - In a large bowl, combine the flaked salmon, panko breadcrumbs, beaten eggs, chopped parsley, lemon zest, lemon juice, minced garlic, diced red onion, Dijon mustard, salt, and black pepper. Fold gently until evenly incorporated, being careful not to overwork the mixture.
03 - With damp hands to prevent sticking, shape the mixture into 8 small cakes or 4 larger patties, pressing firmly so they hold together.
04 - Heat olive oil in a large non-stick skillet over medium heat. Carefully add the salmon cakes and cook for 3–4 minutes per side until golden brown and heated through. Transfer to a plate lined with paper towels to drain.
05 - In a small bowl, whisk together the mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and pepper until smooth. Adjust seasoning to your liking.
06 - Arrange the warm salmon cakes on a serving platter with a generous dollop of lemon garlic aioli and fresh lemon wedges alongside.

# Expert Advice:

01 -
  • Wild Alaska salmon brings a richness that canned salmon simply cannot touch, and you will taste the difference immediately.
  • The aioli comes together in about ninety seconds and makes everything it touches significantly better.
  • These cakes crisp up beautifully in a standard skillet with no deep frying required.
02 -
  • Overmixing the salmon is the fastest way to end up with dense, heavy cakes. Stop folding the moment everything looks evenly distributed.
  • If the mixture feels too wet to hold its shape, refrigerate it for 15 minutes before forming the cakes and it will firm up beautifully.
03 -
  • Let the baked salmon cool to room temperature before mixing because warm salmon releases moisture that makes the cakes soggy.
  • The aioli tastes even better if you make it first and let it sit in the fridge while you prepare everything else, giving the raw garlic time to mellow and meld.

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