Name: Fresh Salmon Cakes with Quick Garlic Aioli Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: American
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; 1 tablespoon garlic paste; Zest & juice of 1 lemon; 1 teaspoon Creole Cajun Seasoning (homemade or store-bought); 1 tablespoon fresh chopped dill; Fresh ground black pepper, to taste

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

Step 1: Prep the aioli. In a small bowl, combine ½ cup mayonnaise, 1 tablespoon garlic paste, lemon zest and juice, 1 teaspoon Cajun seasoning, chopped dill, and black pepper. Mix well, cover, and refrigerate while preparing the salmon cakes to let the flavors meld.

Step 2: Prepare the salmon. Pulse the salmon fillets in a food processor until they reach a ground meat-like texture. Transfer to a large mixing bowl.

Step 3: Sauté the vegetables. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and chopped bell pepper. Cook until tender and golden brown, about 5-6 minutes. Remove from heat and let cool for at least 15 minutes. Wipe the skillet clean.

Step 4: Mix the salmon cake ingredients. Add the cooled vegetables to the bowl with salmon. Stir in panko breadcrumbs, Old Bay seasoning, 2 teaspoons Cajun seasoning, beaten egg, 1 heaping tablespoon mayonnaise, 1 teaspoon garlic paste, and salt and pepper to taste. Mix gently until just combined. Cover the bowl and refrigerate the mixture for at least 30 minutes.

Step 5: Shape the salmon cakes. Using a medium spring-loaded scooper or your hands, form the mixture into 10-11 patties. Flatten gently for even thickness and place on a large plate.

Step 6: Pan-fry the salmon cakes. Heat ⅓ cup avocado oil in the skillet over medium-high heat. Cook the salmon cakes in batches, about 2-3 minutes per side, until golden brown and heated through. Use a slotted spatula to transfer cooked cakes to a paper towel-lined plate.

Step 7: Serve immediately with the chilled garlic aioli. Enjoy with your favorite sides such as rice or steamed vegetables.

Tips & Variations

For extra crispiness, chill the formed salmon cakes before frying.

Swap panko breadcrumbs for crushed crackers or gluten-free crumbs if preferred.

Add finely chopped fresh parsley or chives to the mixture for added brightness.

Use lemon juice sparingly in the aioli to balance flavors without overpowering.

FAQs

Can I use canned salmon instead of fresh?

While fresh salmon offers the best texture and flavor for these cakes, canned salmon can be used in a pinch. Drain well and adjust the seasoning and binder amounts accordingly.

How do I prevent the salmon cakes from falling apart?

Be sure to pulse the salmon to a fine consistency and allow the mixture to chill before shaping. Using enough breadcrumbs and egg helps bind the mixture for sturdy cakes that hold their shape during cooking.