Salmon Cakes with Lemon Dill Aioli
Salmon Cakes with Lemon Dill Aioli
Ingredients
For the Salmon Cakes
- 14 3/4 ounces canned salmon, drained and flaked
- 1/2 cup panko breadcrumbs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice, freshly squeezed
- 2 tablespoons fresh dill, finely chopped
- 2 green onions, thinly sliced
- 1 egg, large, beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil, for frying
For the Lemon Dill Aioli
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon fresh dill, finely chopped
- 1 clove garlic, minced
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the Lemon Dill Aioli: In a small bowl, whisk together the mayonnaise, lemon juice, fresh dill, minced garlic, salt, and black pepper. Cover and refrigerate until ready to serve.
⏱️ 5 min
- 2
Prepare the Salmon Cakes: In a large bowl, combine the drained and flaked canned salmon, panko breadcrumbs, 1/4 cup mayonnaise, Dijon mustard, 1 tablespoon lemon juice, 2 tablespoons fresh dill, green onions, beaten egg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently until just combined. Be careful not to overmix.
⏱️ 10 min
- 3
Form the salmon mixture into 8 equal patties, about 1/2-inch thick.
⏱️ 5 min
- 4
Heat the olive oil in a large non-stick skillet over medium heat.
⏱️ 2 min
- 5
Carefully place the salmon cakes into the hot skillet, ensuring not to overcrowd the pan. Cook in batches if necessary. Cook for 4 to 6 minutes per side, or until golden brown and heated through.
⏱️ 12 min
- 6
Remove the cooked salmon cakes from the skillet and place them on a plate lined with paper towels to drain any excess oil.
⏱️ 1 min
- 7
Serve the salmon cakes immediately with the chilled Lemon Dill Aioli.
Kitchen Tools
Nutrition Facts (per serving)
Salmon Cakes with Lemon Dill Aioli
Ingredients
For the Salmon Cakes
- 14 3/4 ounces canned salmon, drained and flaked
- 1/2 cup panko breadcrumbs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice, freshly squeezed
- 2 tablespoons fresh dill, finely chopped
- 2 green onions, thinly sliced
- 1 egg, large, beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil, for frying
For the Lemon Dill Aioli
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon fresh dill, finely chopped
- 1 clove garlic, minced
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the Lemon Dill Aioli: In a small bowl, whisk together the mayonnaise, lemon juice, fresh dill, minced garlic, salt, and black pepper. Cover and refrigerate until ready to serve.
⏱️ 5 min - 2
Prepare the Salmon Cakes: In a large bowl, combine the drained and flaked canned salmon, panko breadcrumbs, 1/4 cup mayonnaise, Dijon mustard, 1 tablespoon lemon juice, 2 tablespoons fresh dill, green onions, beaten egg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently until just combined. Be careful not to overmix.
⏱️ 10 min - 3
Form the salmon mixture into 8 equal patties, about 1/2-inch thick.
⏱️ 5 min - 4
Heat the olive oil in a large non-stick skillet over medium heat.
⏱️ 2 min - 5
Carefully place the salmon cakes into the hot skillet, ensuring not to overcrowd the pan. Cook in batches if necessary. Cook for 4 to 6 minutes per side, or until golden brown and heated through.
⏱️ 12 min - 6
Remove the cooked salmon cakes from the skillet and place them on a plate lined with paper towels to drain any excess oil.
⏱️ 1 min - 7
Serve the salmon cakes immediately with the chilled Lemon Dill Aioli.