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
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Ingredients
- for the salmon cakes
-
1 1/4 pounds
fresh salmon, cut into 1/4" cubes
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4 ounces
smoked salmon, cut into 1/4" cubes
-
1
lemon zested, divided
-
2
slices bread
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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)
Directions
-
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.
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Transfer bread crumbs to the salmon and lightly fold the breadcrumbs and lemon zest into the salmon to evenly distribute.
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In a small bowl combine the mayonnaise, dijon mustard, capers, kosher salt and black pepper and stir well.
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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.
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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.
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Divide the salmon into six equal parts and form patties out of each.
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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.
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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.
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Serve salmon cakes with lemon wedges and top with aioli.
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