Crispy Salmon Cakes with a Lemon Dill Aioli

I bought a large salmon filet this weekend and used half for a delicious salmon dinner and the other half for this easy recipe for crispy salmon cakes with a lemon dill aioli from Taste, Love, Nourish. I’ve never tried salmon cakes before, but since I love crab cakes, I figured salmon cakes would be tasty too. These salmon cakes were served on a bed of lemony arugula salad, but they would be just as tasty as an appetizer. I loved the delicious crisp coating on the outside and how tender and flavorful the inside was. The simple lemon dill aioli was a snap to make and added a nice zing to these crispy salmon cakes. This easy salmon cake recipe paired well with garlic rice and a cucumber caprese salad.

Crispy Salmon Cakes with a Lemon Dill Aioli

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:

• 1¼ 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 vegetable oil, more if needed

Serving:

• Lemony arugula salad, optional
• Lemon wedges

How to Make Crispy Salmon Cakes with a Lemon Dill Aioli

Make the aioli by combining the mayonnaise, lemon juice, dill, and garlic, and whisking it. Taste the aioli 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 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 the salmon mixture into small patties, then coat them 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 cooking for 2 minutes, or until golden brown and cooked through.

Remove them 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.