Description
These Fresh Salmon Cakes are a delicious and easy-to-make seafood dish featuring ground fresh salmon mixed with sautéed vegetables, seasoned breadcrumbs, and spices, pan-fried to golden perfection. Served with a tangy, creamy quick garlic aioli made from mayonnaise, garlic, lemon, and fresh dill, this recipe brings a flavorful twist to classic salmon cakes, perfect for a satisfying lunch or dinner.
Ingredients
Scale
Salmon Cakes
- 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
Quick Garlic Aioli
- 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
Instructions
- Prep the aioli: In a small bowl or container, combine the mayonnaise, garlic paste, lemon zest and juice, Cajun seasoning, fresh dill, and black pepper. Stir well to thoroughly combine, then cover and refrigerate to allow the flavors to meld while preparing the salmon cakes. The aioli can be stored refrigerated for up to one week.
- Prep the fresh salmon: Place the salmon fillets in a food processor and pulse until the salmon breaks down into a ground meat-like consistency. Transfer to a large mixing bowl and set aside.
- Sauté the veggies: Heat olive oil in a large non-stick skillet over medium heat. Add the diced onion and chopped green bell pepper and sauté until tender and golden brown, about 5-6 minutes. Remove from heat and allow to cool for at least 15 minutes. Wipe the skillet clean.
- Build the salmon cake mixture: Add the cooled onion and pepper mixture to the bowl with ground salmon. Add panko breadcrumbs, Old Bay seasoning, Cajun seasoning, beaten egg, mayonnaise, garlic paste, salt, and black pepper. Gently mix with a rubber spatula until just combined. Cover with plastic wrap and refrigerate for at least 30 minutes to marinate.
- Shape the salmon cakes: Using a medium spring-loaded scooper or your hands, scoop and gently flatten salmon mixture into patties about 10-11 in total. Place formed patties on a large plate.
- Pan-fry the salmon cakes: Heat avocado oil in the cleaned skillet over medium-high heat. Add salmon cakes in batches and cook until golden brown on one side, about 2-3 minutes. Carefully flip and cook the other side for 1-2 minutes. Remove and drain on paper towels. Repeat with remaining patties.
- Serve: Serve the warm salmon cakes topped with the chilled garlic aioli. Pair with your favorite sides like rice or steamed broccoli for a complete meal. Enjoy!
Notes
- Use fresh skinless center-cut salmon fillets for best texture and flavor.
- The aioli can be made ahead of time and kept refrigerated for up to 1 week.
- Allow the sautéed vegetables to cool completely before mixing to prevent overcooking the salmon mixture.
- Marinating the salmon mixture in the fridge helps the flavors meld and firms up the patties for easier shaping and frying.
- Use a non-stick skillet for frying and choose an oil with a high smoke point, such as avocado oil.
- Do not overcrowd the pan while frying; cook in batches for best results.
- Salmon cakes are best served immediately but can be kept warm in a low oven (around 200°F) for a short time if needed.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American
Keywords: salmon cakes, seafood patties, quick garlic aioli, pan-fried salmon, easy salmon recipe, dinner, lunch, healthy seafood, Creole seasoning
