Salmon Cakes With Lemon Aioli: A Coastal Classic

The first time I tasted salmon cakes was at my grandmother’s weathered beach house on the Oregon coast. The salty air mingled with the aroma of dill and frying butter, a scent so evocative that even now, decades later, it instantly transports me back to those sun-drenched summer days. My grandmother, a woman who could coax magic from the simplest ingredients, always made them with leftover salmon from the previous night’s dinner. These weren’t just salmon cakes; they were tiny vessels of love, crispy on the outside, tender and flaky within, and always served with a bright, tangy lemon aioli that cut through the richness perfectly.

Recipe Overview

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

Ingredients

• 2 cups cooked salmon (can use canned or fresh cooked salmon, I like leftover cooked cold salmon!)
• ½ cup dry breadcrumbs
• 2-3 green onions, chopped
• 1 celery rib, finely chopped
• ¼ cup mayonnaise
• ¼ 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:

• ½ cup mayonnaise
• 2 tablespoons whipping cream, unwhipped
• 2 tablespoons lemon juice
• 1 lemon, zested
• 1 tablespoon prepared horseradish
• 1-2 minced fresh garlic cloves (or to taste)
• ½ – 1 teaspoon dried thyme

Equipment Needed

• Large Mixing Bowl
• Heavy Skillet
• Whisk
• Serving Platter

Instructions

1. In a large bowl, gently flake the cooked salmon with a fork. Be careful not to overwork it – you want to maintain some texture.
2. Add the dry breadcrumbs, green onions, celery, mayonnaise, cayenne pepper, dill, thyme, and Worcestershire sauce to the bowl.
3. Pour in the slightly beaten egg.
4. Mix all ingredients well to combine. The mixture should be moist but not overly wet. If it seems too wet, add a bit more breadcrumbs.
5. Season the mixture with salt and lemon pepper (or freshly ground black pepper) to taste. Be mindful of the salt content, especially if using canned salmon or seasoning salt.
6. Shape the mixture into 7 or 8 equally sized salmon cakes, about ½-inch thick. Gently pat them together to ensure they hold their shape.
7. In a heavy skillet (cast iron works wonderfully), melt the butter with the oil over medium heat. The combination of butter and oil provides flavor and prevents the butter from burning.
8. Once the butter is melted and the skillet is hot, carefully place the salmon cakes into the skillet, being careful not to overcrowd them. You may need to cook them in batches.
9. Brown the salmon cakes on both sides for about 5 minutes per side, or until they are golden brown and heated through. The internal temperature should reach 145°F (63°C). Adjust the heat as needed to prevent burning.
10. Remove the salmon cakes from the skillet and place them on a dish or a serving platter lined with mixed greens. This allows any excess oil to drain off.
11. To make the lemon aioli, in a separate bowl, whisk together the mayonnaise, unwhipped whipping cream, lemon juice, lemon zest, prepared horseradish, minced garlic, and dried thyme.
12. Taste and adjust the seasoning as needed. You may want to add more lemon juice for tanginess, garlic for boldness, or thyme for herbaceousness.
13. Serve the salmon cakes immediately with the lemon aioli on top or on the side.

Expert Tips & Tricks

• Resting the mixture: Allow the salmon cake mixture to rest in the refrigerator for about 15-20 minutes before shaping them. This will help the ingredients bind together better and make the cakes easier to handle.
• Preventing sticking: To prevent the salmon cakes from sticking to the skillet, make sure the skillet is properly heated before adding them. Also, use a non-stick skillet or a well-seasoned cast iron skillet.
• Even browning: For even browning, avoid overcrowding the skillet and flip the salmon cakes only once.
• Adding herbs: Experiment with different herbs to customize the flavor of the salmon cakes. Fresh parsley, chives, or tarragon would be delicious additions.
• Breadcrumb alternatives: If you don’t have dry breadcrumbs, you can use crushed crackers or panko breadcrumbs.
• Make-ahead aioli: The lemon aioli can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will meld together and intensify over time.

Serving & Storage Suggestions

Serve the salmon cakes immediately while they are still warm and crispy. They can be served as an appetizer, a light lunch, or a main course. For a more substantial meal, serve them with a side salad, roasted vegetables, or rice.

Leftover salmon cakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat until heated through and crispy. You can also reheat them in the oven at 350°F (175°C) for about 10-15 minutes. Freezing is not recommended as it can affect the texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	595.1 kcal	N/A
Calories from Fat	454 g	76%
Total Fat	50.5 g	77%
Saturated Fat	16.9 g	84%
Cholesterol	131.7 mg	43%
Sodium	760.1 mg	31%
Total Carbohydrate	32.8 g	10%
Dietary Fiber	2.2 g	8%
Sugars	6.8 g	27%
Protein	6.2 g	12%

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

Variations & Substitutions

• Spicy Salmon Cakes: Add a pinch of red pepper flakes or a dash of hot sauce to the salmon cake mixture for a spicy kick.
• Mediterranean Salmon Cakes: Incorporate chopped Kalamata olives, sun-dried tomatoes, and feta cheese into the salmon cake mixture for a Mediterranean twist.
• Gluten-Free Salmon Cakes: Use gluten-free breadcrumbs or almond flour as a substitute for regular breadcrumbs.
• Dairy-Free Aioli: Substitute the mayonnaise with a dairy-free mayonnaise alternative.
• Herb Variations: Experiment with different herbs such as fresh parsley, chives, or tarragon in the salmon cakes or aioli.
• Different Fish: While this recipe calls for salmon, you could also use other types of fish such as cod, tuna, or crab. Just be sure to adjust the seasoning accordingly.

FAQs (Frequently Asked Questions)

Q: Can I use canned salmon for this recipe?
A: Yes, canned salmon works perfectly well. Just be sure to drain it thoroughly and remove any bones or skin.

Q: Can I make the salmon cakes ahead of time?
A: Yes, you can prepare the salmon cake mixture ahead of time and store it in the refrigerator for up to 24 hours. Shape the cakes just before cooking.

Q: How do I prevent the salmon cakes from falling apart?
A: Make sure the mixture is not too wet and that you gently pat the cakes together to help them hold their shape. Chilling the mixture before cooking can also help.

Q: Can I bake the salmon cakes instead of frying them?
A: Yes, you can bake them at 375°F (190°C) for about 15-20 minutes, or until golden brown and cooked through.

Q: What can I serve with salmon cakes?
A: Salmon cakes are delicious served with a side salad, roasted vegetables, or rice. They also make a great appetizer or light lunch.

Final Thoughts

These salmon cakes are more than just a recipe; they’re a culinary hug, a taste of home, and a reminder that the simplest dishes can often be the most satisfying. I encourage you to try this recipe and adapt it to your own taste preferences. Feel free to experiment with different herbs, spices, and variations to create your own signature salmon cake. Share your creations and feedback, and perhaps even pair them with a crisp white wine or a refreshing cucumber salad. Happy cooking!