Salmon Cakes With Lemon Aioli: A Taste of Coastal Comfort

There’s something undeniably comforting about salmon cakes. I remember making them with my grandmother every summer. She had a little cottage on the coast, and we’d spend our days fishing and foraging. The salmon cakes, crispy on the outside and tender within, were a staple – always served with a dollop of her creamy, tangy lemon aioli. The scent of dill and thyme mingling in the air, the gentle sea breeze, and the warmth of the sun on my face – these are the memories infused in every bite. This recipe brings me right back to those cherished moments, and I’m thrilled to share it with you.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 3-4
• Yield: 7-8 salmon cakes
• Dietary Type: Pescatarian

Ingredients

• 2 cups cooked salmon (can use canned or fresh cooked salmon, I like leftover cooked cold salmon!)
• 1/2 cup dry breadcrumbs
• 2-3 green onions, chopped
• 1 celery rib, finely chopped
• 1/4 cup mayonnaise
• 1/4 teaspoon cayenne pepper (or to taste)
• 1 teaspoon dried dill
• 1 teaspoon thyme
• 1 teaspoon Worcestershire sauce
• 1 egg, slightly beaten
• Salt (to taste) or seasoning salt (to taste)
• Lemon pepper (to taste or use fresh ground black pepper)
• 4 tablespoons butter
• 2 tablespoons oil

Lemon Aioli

• 1/2 cup mayonnaise
• 2 tablespoons whipping cream, unwhipped
• 2 tablespoons lemon juice
• 1 lemon, zested
• 1 tablespoon prepared horseradish
• 1-2 minced fresh garlic clove (or to taste)
• 1/2 – 1 teaspoon dried thyme

Equipment Needed

• Large Mixing Bowl
• Skillet
• Serving Platter
• Whisk (for aioli)

Instructions

1. In a large bowl, gently flake the cooked salmon. Be sure to remove any bones.
2. Add the dry breadcrumbs, green onions, celery, mayonnaise, cayenne pepper, dill, thyme, Worcestershire sauce, and slightly beaten egg to the bowl.
3. Using your hands or a spoon, gently mix all the ingredients together until thoroughly combined. Be careful not to overmix, as this can make the salmon cakes tough.
4. Season the mixture generously with salt and lemon pepper (or fresh ground black pepper) to your taste. Adjust the seasoning as needed.
5. Using your hands, shape the salmon mixture into approximately 7 or 8 equal-sized cakes. Gently flatten each cake.
6. In a heavy skillet, melt the butter with the oil over medium heat. The combination of butter and oil provides a rich flavor and helps prevent the butter from burning.
7. Carefully place the salmon cakes in the hot skillet, ensuring not to overcrowd the pan. Work in batches if necessary.
8. Brown the salmon cakes on both sides, cooking for about 5 minutes per side, or until golden brown and heated through.
9. Remove the cooked salmon cakes from the skillet and place them on a dish or a serving platter lined with mixed greens.
10. To make the lemon aioli: In a separate bowl, combine the mayonnaise, whipping cream, lemon juice, lemon zest, prepared horseradish, minced garlic, and dried thyme.
11. Whisk all the lemon aioli ingredients together until smooth and well combined.
12. Serve the warm salmon cakes immediately, either drizzled with the lemon aioli on top or with the aioli served on the side for dipping.

Expert Tips & Tricks

• Don’t overmix the salmon cake mixture. Overmixing will result in dense, tough salmon cakes. Gently combine the ingredients until just incorporated.
• Chill the salmon cakes before cooking. This helps them hold their shape better in the skillet. Place the shaped cakes on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes before cooking.
• Use a combination of butter and oil for browning. The butter adds flavor, while the oil prevents the butter from burning at higher temperatures.
• Adjust the cayenne pepper to your liking. If you prefer a milder flavor, reduce the amount of cayenne pepper or omit it altogether.
• For extra crispy salmon cakes, coat them in panko breadcrumbs before pan-frying.
• Make the lemon aioli ahead of time. The flavors will meld together beautifully if it’s made a few hours in advance. Store it in the refrigerator until ready to serve.
• If the aioli is too thick, add a teaspoon of water or milk at a time until you reach your desired consistency.
• To fix overly dry salmon cakes, add an extra tablespoon of mayonnaise to the mixture.

Serving & Storage Suggestions

Serve the salmon cakes hot off the skillet, garnished with fresh herbs like dill or parsley and a generous dollop of lemon aioli. They make a fantastic appetizer, light lunch, or even a satisfying dinner.

Leftover salmon cakes can be stored in an airtight container in the refrigerator for up to 3 days.

To reheat, gently warm the salmon cakes in a skillet over medium-low heat, or bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat them in the microwave, but they may not be as crispy.

Lemon aioli should also be stored in an airtight container in the refrigerator. It’s best consumed within 2-3 days.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	595 kcal	N/A
Total Fat	50.5g	77%
Saturated Fat	16.9g	84%
Cholesterol	131.7mg	43%
Sodium	760.1mg	31%
Total Carbohydrate	32.8g	10%
Dietary Fiber	2.2g	8%
Sugars	6.8g	N/A
Protein	6.2g	12%

Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free Salmon Cakes: Use gluten-free breadcrumbs instead of regular breadcrumbs.
• Spicy Salmon Cakes: Add a pinch of red pepper flakes or a dash of hot sauce to the salmon cake mixture for extra heat.
• Herbaceous Salmon Cakes: Experiment with different herbs, such as tarragon, chives, or parsley.
• Aioli Variations: Try adding different flavors to the aioli, such as roasted red peppers, sun-dried tomatoes, or sriracha.
• Salmon Substitute: Try this same recipe with canned tuna!
• Lighter Aioli: Substitute the whipping cream in the aioli with plain Greek yogurt for a lighter, tangier flavor.

FAQs (Frequently Asked Questions)

Q: Can I use canned salmon for this recipe?
A: Absolutely! Canned salmon is a convenient and affordable option. Just be sure to drain it well before adding it to the mixture.

Q: Can I freeze the salmon cakes?
A: Yes, you can freeze them. After shaping the cakes, place them on a baking sheet lined with parchment paper and freeze them until solid. Then, transfer them to a freezer-safe bag or container. Thaw them in the refrigerator before cooking.

Q: How do I prevent the salmon cakes from falling apart while cooking?
A: Ensure the mixture is well-combined and that you don’t overmix it. Chilling the cakes before cooking can also help them hold their shape.

Q: Can I bake the salmon cakes instead of pan-frying them?
A: Yes, you can bake them. Preheat your oven to 375°F (190°C), place the salmon cakes on a baking sheet lined with parchment paper, and bake for about 15-20 minutes, or until golden brown and heated through.

Q: How long will the lemon aioli last in the refrigerator?
A: The lemon aioli is best consumed within 2-3 days when stored in an airtight container in the refrigerator.

Final Thoughts

I hope this recipe brings you as much joy as it brings me. These Salmon Cakes with Lemon Aioli are a delicious and versatile dish that’s perfect for any occasion. Don’t be afraid to experiment with different flavors and ingredients to create your own unique version. I’d love to hear your feedback and see your creations, so please feel free to share your comments and photos. Enjoy, and happy cooking!