Salmon Cakes are an easy yet very delicious meal, and one that I made on a regular basis when I was just starting to get into food and cooking.

They don’t require any fancy ingredients, they come together quickly and, the end result is so amazing that I made them frequently when I was trying to impress the Taster with my cooking. I think they worked! ;)

The salmon cakes are crispy on the outside, moist and flavorful on the inside and most of the process can be done ahead of time, making dinner come together in minutes. Thanks to my friend Mercedes‘ Mom for the recipe – she made it for us when we were in college and I’ve been hooked ever since!  I lost the worn recipe card a few years ago, but I think this comes very close.

Salmon Cakes with Lemon Garlic Aioli

by Emily Dingmann

Prep Time: 10 min

Cook Time: 10 min

Ingredients (2 dinner servings, 4 appetizer)

For the Salmon

  • 1 lb salmon, baked and flaked
  • 1 egg
  • 1 1/2 Tbsp mayonaise
  • 1/4 cup bread crumbs (I used water crackers)
  • 3 cloves garlic, minced
  • 2-3 tsp dill, salt & pepper
  • 1 Tbsp oil for frying

For the Aioli

  • 2 Tbsp mayonaise
  • 1/8 cup lemon juice (about 1/2 lemon)
  • 1 clove garlic, minced
  • salt & pepper to taste


For the Salmon Cakes

Combine all ingredients in a bowl and mix to combine.

Scoop out about 1/4 cup of mixture and shape into a small patty.

Refrigerate for at least an hour.

Heat oil in large pan.

When hot, add salmon cakes, cooking for about 3-4 minutes per side.

For the Aioli

Whisk together all ingredients until smooth.

Refrigerate for at least a half-hour.

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15 Comments (Reply )

  1. Lindsay @ biking before bed
    Jan 30, 2012 @ 10:00 am

    I love that you used fresh salmon rather than canned. Also aioli makes everything sound so much fancier!


    • Emily
      Jan 30, 2012 @ 11:42 am

      I’ve always been tempted to try it with canned salmon, but I had a bad experience with it years ago and am now scared of canned salmon! :)


  2. Stephanie @cookinfanatic
    Jan 30, 2012 @ 11:49 am

    My mom makes salmon cakes all the time and I love them! She uses the Whole Foods wild caught Alaskan canned salmon, so I’ve never had them made with fresh before but I bet that’s stellar. If you like salmon cakes alot you should check out these poor man’s “crab” cakes that I made up with tuna that were really good – if you’re ever lookin’ to change things up! Come to think of it… I really need to make these again. Soon. Haha :)


  3. Michelle {The Lively Kitchen}
    Jan 30, 2012 @ 12:54 pm

    I think it was more than your salmon cakes that won the Taster over… :) He’s a lucky guy!


  4. Amanda KP
    Jan 30, 2012 @ 1:23 pm

    i wonder if this would work with rice crackers? i’m gluten free. think i might try it!


    • emily (a nutritionist eats)
      Jan 30, 2012 @ 8:56 pm

      Hi Amanda,
      I’m sure it would! Just crush them. I used crackers because I didn’t have any bread crumbs.


  5. Megan (Braise The Roof)
    Jan 30, 2012 @ 1:30 pm

    Yum, those look fantastic. Good call with the aioli! I’m always at a loss for what to serve with crab/tuna/salmon cakes- that looks perfect, though!


  6. Sarah K. @ The Pajama Chef
    Jan 30, 2012 @ 8:34 pm

    oooh these look so delicious! and i’m sure that fresh salmon beats canned anyday! but if you do try it with canned… be sure to pay extra and buy boneless. i didn’t and paid the price. :(


  7. Paige
    Jan 31, 2012 @ 8:10 am

    Mmmm salmon cakes are so tasty! Shane has actually been requesting them lately!


  8. G
    Feb 02, 2012 @ 10:36 am

    THANK YOU for sharing this recipe! I made these the other night for dinner and they turned out awesome, we have a ton of salmon in the freezer and I never think to make patties out of it, you had perfect timing :)

    Served them with potato and parsnip cakes ( ) which complemented them perfectly

    Pictures here:


  9. Julia {The Roasted Root}
    Feb 07, 2012 @ 4:57 pm

    Looks delicious! I’ve been meaning to make a home made aoli – yours looks great!


  10. Safcol Australia
    Apr 18, 2014 @ 2:58 am

    Good article. Thanks for that info.


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