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Fresh Salmon Cake

Fresh Salmon Cakes Recipe

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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 4 servings
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 1 lb skinless salmon fillet, finely chopped
  • 1/3 cup panko breadcrumbs, plus more for coating
  • 1 large egg, lightly beaten
  • 2 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp finely chopped fresh dill
  • 1 tsp lemon zest
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 1/4 cup mayonnaise (for aioli)
  • 1 tsp lemon juice
  • 1 tsp chopped fresh dill
  • Pinch of salt

Method
 

  1. In a large bowl, gently mix the chopped salmon, 1/3 cup panko, egg, 2 tablespoons mayonnaise, Dijon, dill, lemon zest, salt, and pepper until combined but still chunky.
  2. Shape the mixture into 4 round patties about 3/4 inch thick, place them on a parchment-lined plate, and refrigerate for 15 minutes.
  3. Pour extra panko onto a plate and coat each chilled patty on all sides with a thin, even layer.
  4. Heat the olive oil in a large nonstick skillet over medium-high until shimmering, about 2 minutes. Cook the patties for 4 minutes per side until deeply golden and crisp.
  5. Stir together the aioli ingredients (1/4 cup mayonnaise, lemon juice, dill, and a pinch of salt). Spoon the aioli over the hot salmon cakes and serve immediately.

Notes

The 15-minute chill time is not counted in the prep; it is the key to patties that hold together in the pan, so do not skip it. For the best texture, hand-chop the salmon rather than using a food processor.