Crispy Salmon Cakes with Lemon Aioli
Cuisine: Fish
Prep time: 
Cook time: 
Total time: 
Serves: about 8 patties
 
Ingredients
Salmon Cakes
  • 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
Lemon aioli
  • ½ cup mayonnaise
  • 1 tbsp. lemon juice
  • ½ tsp. salt
  • ½ tsp. freshly ground lack pepper
  • 2 tbsp. minced fresh chives
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Make the aioli. In a small bowl, whisk together mayo, lemon juice, salt, pepper, and chives.
  6. Serve the patties with lemon aioli on top.
  7. Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/crispy-salmon-cakes-with-lemon-aioli/