Fresh Salmon Cakes with Quick Garlic Aioli Recipe

Introduction

These fresh salmon cakes are a flavorful and satisfying meal perfect for any occasion. Crispy on the outside and tender on the inside, they’re paired with a quick garlic aioli that adds a creamy, zesty punch. Easy to make and sure to impress!

Ingredients

• 1 lb fresh skinless center-cut salmon fillets
• 1 tablespoon olive oil
• ½ medium yellow onion, finely diced
• 1 small green bell pepper, finely chopped
• ½ cup panko breadcrumbs
• 2 teaspoons Old Bay seasoning
• 2 teaspoons Creole Cajun seasoning, homemade or store-bought
• 1 egg, lightly beaten
• 1 heaping tablespoon mayonnaise
• 1 teaspoon garlic paste
• Kosher salt & fresh ground black pepper, to taste
• ⅓ cup avocado oil (or olive, vegetable, canola), for pan-frying
• ½ cup mayonnaise (for aioli)
• 1 tablespoon garlic paste (for aioli)
• Zest & juice of 1 lemon
• 1 teaspoon Creole Cajun seasoning (for aioli)
• 1 tablespoon fresh chopped dill
• Fresh ground black pepper- to taste (for aioli)

Instructions

1. Step 1: Prep the aioli by combining mayonnaise, garlic paste, lemon zest and juice, Cajun seasoning, fresh dill, and black pepper in a small bowl. Stir well to combine, cover, and refrigerate until ready to serve.
2. Step 2: Place salmon fillets in a food processor and pulse until they reach a ground meat-like consistency. Transfer the salmon to a large mixing bowl.
3. Step 3: Heat olive oil in a large non-stick skillet over medium heat. Sauté the diced onion and chopped green bell pepper until tender and golden, about 5-6 minutes. Remove from heat and let cool for at least 15 minutes. Wipe the skillet clean.
4. Step 4: Add the cooled onion and pepper mixture to the bowl with salmon. Then add breadcrumbs, Old Bay seasoning, Cajun seasoning, egg, mayonnaise, garlic paste, salt, and pepper. Mix gently until just combined. Cover and refrigerate for at least 30 minutes to marinate.
5. Step 5: Using a medium spring-loaded scooper, portion the salmon mixture into 10-11 cakes. Gently flatten each in your palm and place on a plate.
6. Step 6: Heat avocado oil in the skillet over medium-high heat. Fry salmon cakes in batches, cooking about 2-3 minutes per side until golden brown. Transfer cooked cakes to a paper towel-lined plate.
7. Step 7: Serve the warm salmon cakes topped with the chilled garlic aioli. Pair with your favorite sides, such as rice or steamed broccoli. Enjoy!

Tips & Variations

• For extra crispiness, chill the salmon mixture before shaping to help the cakes hold together better.
• Use fresh herbs like parsley or chives instead of dill for a different flavor profile in the aioli.
• Swap panko breadcrumbs for crushed crackers or gluten-free crumbs if preferred.
• To reduce sodium, adjust the amount of seasoning or use low-sodium alternatives.

Storage

Store leftover salmon cakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat or in a 350°F (175°C) oven until warmed through to maintain their crisp texture. Keep the garlic aioli refrigerated separately for up to one week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned salmon instead of fresh?

While fresh salmon offers the best texture and flavor, you can use canned salmon in a pinch. Just drain it well and adjust the amount of breadcrumbs to help bind the mixture.

How do I prevent the salmon cakes from falling apart?

Be sure to pulse the salmon just enough to break it down without making it mushy. Also, chilling the mixture before shaping and cooking helps the cakes hold together better.