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Author Notes: A blend of fresh and smoked salmon give these cakes more depth. Serve with a tangy lemon aioli dill sauce - eyes-rolling-back-in-your-head good! —garlic and zest
for the salmon cakes
- 1 1/4 pounds fresh salmon, cut into 1/4" cubes
- 4 ounces smoked salmon, cut into 1/4" cubes
- 1 lemon zested, divided
- 2 slices bread
- 1/4 cup parsley leaves
- 1 egg, lightly beaten
- 3 tablespoons mayonnaise
- 1 tablespoon whole grain dijon mustard
- 1 tablespoon chopped capers
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 cup panko, for coating salmon cakes
- 2-3 tablespoons canola or olive oil for frying
for the lemon dill aioli
- 1/2 cup mayonnaise
- 1 clove garlic, minced
- half of the lemon zest (you already zested)
- 2 teaspoons chopped fresh dill
- 1 tablespoon lemon juice
- few dashes of hot sauce (optional)
- n a bowl, combine the diced salmon and half of the lemon zest. Reserve the other half of the zest for the aioli -- set aside.
- Place the bread and parsley leaves in a small food processor and pulse to make parsley bread crumbs.
- Transfer bread crumbs to the salmon and lightly fold the breadcrumbs and lemon zest into the salmon to evenly distribute.
- In a small bowl combine the mayonnaise, dijon mustard, capers, kosher salt and black pepper and stir well.
- Add the mayonnaise mixture and egg to the salmon and fold in well to combine. Chill the salmon for 30 minutes to an hour before continuing.
- Meanwhile prepare the aioli. In a small bowl combine the mayonnaise, garlic, the other half of the lemon zest, dill, lemon juice and hot sauce. Stir to combine and refrigerate.
- Divide the salmon into six equal parts and form patties out of each.
- Place panko in a shallow bowl and place a salmon cake on top, lightly pressing so the panko sticks to the salmon. Flip the salmon cake over and press panko into the other side.
- Place a skillet over medium heat to preheat the pan. (I used a cast iron skillet, but non-stick and regular fry pans work too.) Add a tablespoon of oil - oil should slick across the surface of the pan and moire. Work with no more than 2 salmon cakes at a time. Fry on one side for 2-3 minutes. Place one hand on top of the salmon cake and carefully edge a spatula under the cake. Gently turn the cakes over and continue to fry for an additional 2-3 minutes. Set cakes on a tray lined with paper towels. Continue with the other cakes.
- Serve salmon cakes with lemon wedges and top with aioli.