Crispy Salmon Cakes with a Lemon Dill Aioli
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Course
Main Course
Crispy Salmon Cakes with a Lemon Dill Aioli
Description
The recipe for Crispy Salmon Cakes with a Lemon Dill Aioli involves blending skinless salmon filets with panko crumbs, shallots, green onions, parsley, mayonnaise, lemon juice, and Dijon mustard to form moist patties. A coating of panko crumbs ensures a crispy crust once pan-fried in canola oil. The accompanying aioli, made from mayonnaise mixed with lemon juice, dried dill, and minced garlic, adds a refreshing, creamy note with subtle herbal and citrus elements. Cooking the cakes over medium-high heat results in a golden brown outside and tender interior, creating a satisfying contrast in texture.
These salmon cakes are suitable for serving as a main course or appetizer and pair well with the lemon dill aioli and a squeeze of fresh lemon. The crisp pan-fried exterior and soft salmon center make the cakes appealing to those who enjoy seafood with a crunchy bite. The aioli and lemon wedges enhance the flavor without overpowering the delicate fish.
Ingredients
- Lemon Dill Aioli:
- ½ cup mayonnaise
- 1-2 tbsp lemon juice to taste
- ½ tsp dill dried
- 1 clove garlic minced
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- Crispy Salmon Cakes:
- 1 ¼ lb salmon minced (not too finely, skinless, filet
- 3 tbsp panko crumbs + 1 cup for coating
- 1 shallot minced, small
- 1 green onion sliced thin
- 2 tbsp parsley minced, fresh
- 2 tbsp mayonnaise
- 2 tbsp lemon juice fresh
- 1 tsp Dijon mustard
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- Pinch cayenne pepper to taste
- 3 tbsp canola oil more if needed
- lemon wedges
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.
User Reviews
Overall Rating
5
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