Being in the Pacific Northwest, we can get some excellent fresh salmon and I’m always looking for new ways to prepare it. I love my sheet pan maple soy salmon, salmon farro grain bowls, and salmon sushi bowls. These salmon cakes are also one of my new favorite salmon recipes! A few simple ingredients come together and you make these crispy, delicious salmon patties. They’re perfect all on their own with a dollop of lemon aioli, but they’re also great as burgers or on a bed of salad greens.
To make these crispy salmon cakes, you’ll first pulse the salmon in the food processor until it’s in very small pieces. You may need to use a spatula to scrape down the sides. Transfer to the salmon to a bowl and add other ingredients to make these patties flavorful and moist, like finely chopped red pepper, cilantro, lemon zest, shallot, and more. To make them super crispy on the outside, after you form them into patties you are pressing them gently onto a plate filled with panko bread crumbs! While frying them, they will get perfectly crispy on the outside and stay moist on the inside. Don’t skimp on the lemon aioli!
These are the perfect light meal for summer, and the leftovers are delicious for lunch the next day! If you’re making them as a burger, pile them onto a bun with lemon aioli and lots of arugula for the perfect burger.
- 1 lb. salmon, skin removed
- 1 egg, lightly beaten
- 1 cup panko bread crumbs, divided
- ⅔ cup finely chopped red bell pepper
- 3 tbsp. chopped cilantro
- 3 tbsp. mayonnaise
- 1 tbsp. lemon juice
- 3 tbsp. olive oil
- 1 shallot, finely chopped
- 1 tsp. garlic powder
- ½ tsp. salt
- ½ tsp. freshly ground black pepper
- 1 tbsp. lemon zest
- Vegetable oil for frying
- ½ cup mayonnaise
- 1 tbsp. lemon juice
- ½ tsp. salt
- ½ tsp. freshly ground lack pepper
- 2 tbsp. minced fresh chives
- Cut the salmon into large chunks and place in the food processor. Pulse until the salmon is in small pieces, scraping down the sides with a spatula as needed. Transfer the salmon to a large bowl.
- To the large bowl add the egg, ½ cup of the breadcrumbs, bell pepper, cilantro, mayonnaise, lemon juice, olive oil, shallot, garlic powder, salt, and pepper. Mix well to combine.
- Put the remaining breadcrumbs on a plate or in a shallow dish. Form the salmon into patties and press each side gently into the breadcrumbs to coat.
- Heat the vegetable oil in a large skillet over medium heat. You want about ¼ inch in the bottom of the pan. Place the patties in the pan, being careful not to crowd the pan, and cook until golden brown on each side. Once cooked on both sides, transfer to a plate lined with paper towels.
- Make the aioli. In a small bowl, whisk together mayo, lemon juice, salt, pepper, and chives.
- Serve the patties with lemon aioli on top.
- Enjoy!
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These are gorgeous. and I love that you started with fresh salmon. For the life of me I cannot use canned salmon – maybe it looks too much like cat food! I have found fabulous tuna belly, not not a high quality canned or jarred salmon. Anyway, great recipe, and the aioli.