Salmon Cakes with Lemon Aioli
Elevate your seafood game with these irresistibly crispy Salmon Cakes with Lemon Aioli. Packed with tender, flaked cooked salmon and seasoned to perfection with fresh parsley, green onions, Dijon mustard, and a hint of lemon zest, these golden-brown patties strike the perfect balance of flavor and texture. The creamy lemon aioli, made with zesty fresh lemon juice and a hint of garlic, is the ultimate pairing, adding a tangy, gourmet touch to each bite. Ready in under 35 minutes, this recipe is ideal for weeknight dinners or impressive entertaining. Serve with a side of mixed greens or roasted vegetables to complete this vibrant dish. Perfect for fans of quick seafood recipes, light appetizers, or elegant main courses!
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Ingredients
- 450 g Cooked salmon, flaked
- 120 g Panko breadcrumbs
- 2 large Eggs
- 60 g Mayonnaise
- 30 g Dijon mustard
- 15 g Fresh parsley, chopped
- 2 Green onions, finely chopped
- 1 teaspoon Lemon zest
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
- 120 g Mayonnaise (for aioli)
- 2 tablespoons Fresh lemon juice
- 1 clove Garlic, minced
- 0.25 teaspoon Salt (for aioli)
Directions
Step 1
In a large bowl, combine the flaked cooked salmon, panko breadcrumbs, eggs, mayonnaise, Dijon mustard, parsley, green onions, lemon zest, salt, and black pepper.
Step 2
Gently mix the ingredients until just combined. Be careful not to overmix to maintain a tender texture.
Step 3
Using your hands, form the mixture into 8 equal-sized patties. Place them on a plate or tray and refrigerate for 15 minutes to firm up.
Step 4
While the patties are chilling, prepare the lemon aioli. In a small bowl, whisk together the mayonnaise, fresh lemon juice, minced garlic, and salt. Cover and set aside in the refrigerator until ready to serve.
Step 5
Heat the olive oil in a large skillet over medium heat. Once hot, add the salmon cakes in batches, taking care not to overcrowd the pan.
Step 6
Cook the cakes for 3-4 minutes on each side, or until they are golden brown and heated through.
Step 7
Remove the cooked salmon cakes and place them on a paper towel-lined plate to drain any excess oil.
Step 8
Serve the salmon cakes warm with a dollop of the prepared lemon aioli on top or on the side. Garnish with additional chopped parsley or a lemon wedge, if desired.
Nutrition Facts
| Serving size | (1010.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3194.7 |
| Total Fat 243.7g | 0% |
| Saturated Fat 39.6g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 754.3mg | 0% |
| Sodium 5678.8mg | 0% |
| Total Carbohydrate 115.2g | 0% |
| Dietary Fiber 6.4g | 0% |
| Total Sugars 11.5g | |
| Protein 131.8g | 0% |
| Vitamin D 2093.5IU | 0% |
| Calcium 229.0mg | 0% |
| Iron 12.0mg | 0% |
| Potassium 2080.9mg | 0% |
Source of Calories