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
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.