Crispy Salmon Cakes with a Lemon Dill Aioli

Name: Crispy Salmon Cakes with a Lemon Dill Aioli
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: Lemon Dill Aioli:; ½ cup mayonnaise; 1-2 tbsp lemon juice; ½ tsp dried dill; 1 clove of garlic; Sea Salt and Freshly Cracked Pepper; Crispy Salmon Cakes:; 1 ¼ lb skinless salmon filet; 3 tbsp panko crumbs + 1 cup for coating; 1 small shallot; 1 green onion; 2 tbsp fresh parsley; 2 tbsp mayonnaise; 2 tbsp fresh lemon juice; 1 tsp Dijon mustard; Sea Salt and Freshly Cracked Pepper; Pinch of cayenne pepper; 3 tbsp canola oil; Lemon wedges

User Reviews

5.0

12 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Course
Main Course

Crispy Salmon Cakes with a Lemon Dill Aioli

Dustin Leblanc

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

Lemon Dill Aioli:
½ cup mayonnaise
1-2 tbsp lemon juice to taste
½ tsp dried dill
1 clove of garlic minced
Sea Salt and Freshly Cracked Pepper to taste
Crispy Salmon Cakes:
1 ¼ 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

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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.