Crispy Salmon Cakes with Garlic Dill Aioli (47-50 Minutes)

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Crispy salmon cakes are a great dinner option when you’re craving some tasty yet nutritious.

Golden and crispy on the outside yet tender and flavorful on the inside, these seafood delights are perfectly complemented by the tangy garlic dill aioli.

They are easy to make and can be served as an appetizer, main course, or even in a sandwich. Yum!

  • Prep Time: 25 minutes
  • Cook Time: 22-25 minutes
  • Total Time: 47-50 minutes
  • Yield: 8 salmon cakes 1x

Ingredients

Units Scale

For the salmon cakes:

  • 1 1/2 pounds salmon fillets, skinless and boneless
  • 1/2 cup breadcrumbs
  • 1/4 cup mayonnaise
  • 1 large egg
  • 2 green onions, finely chopped
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh dill, chopped
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper, to taste
  • 1/4 cup vegetable oil, for frying

For the garlic dill aioli:

  • 1/2 cup mayonnaise
  • 1 clove garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh dill, chopped
  • Salt and pepper, to taste

Instructions

  1. Prepare the salmon (12-15 minutes): Preheat your oven to 400°F (200°C). Place the salmon fillets on a baking sheet lined with parchment paper. Season with salt and pepper. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. Remove from the oven and let cool slightly.
  2. Flake the salmon (5 minutes): Using a fork, flake the salmon into small pieces and transfer to a large bowl.
  3. Prepare the salmon cake mixture (10 minutes): Add the breadcrumbs, mayonnaise, egg, green onions, Dijon mustard, lemon juice, fresh dill, Worcestershire sauce, salt, and pepper to the bowl with the flaked salmon. Mix until well combined.
  4. Form the salmon cakes (5 minutes): Shape the mixture into 8 equal-sized patties, about 1/2 inch thick.
  5. Cook the salmon cakes (10 minutes): Heat the vegetable oil in a large skillet over medium-high heat. Add the salmon cakes in batches, making sure not to overcrowd the pan. Cook for 3-4 minutes on each side, or until golden brown and crispy. Remove from the skillet and drain on paper towels.
  6. Prepare the garlic dill aioli (5 minutes): In a small bowl, combine the mayonnaise, minced garlic, lemon juice, fresh dill, salt, and pepper. Mix until smooth and well combined.
  7. Serve: Serve the crispy salmon cakes warm with a dollop of garlic dill aioli on top. Garnish with additional fresh dill and lemon wedges if desired.

Notes

For an extra crispy texture, you can coat the salmon cakes in additional breadcrumbs before frying.

If you prefer a healthier version, the salmon cakes can also be baked in the oven at 400°F (200°C) for 15-20 minutes, turning halfway through.

These salmon cakes are versatile and can be served with a side salad, over a bed of greens, or in a sandwich.

The garlic dill aioli can be made ahead of time and stored in the refrigerator for up to three days.

Enjoy this delicious and satisfying dish as a flavorful meal option!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 salmon cake
  • Calories: 250
  • Sugar: 1g
  • Sodium: 350mg
  • Fat: 18g
  • Carbohydrates: 5g
  • Fiber: 1g
  • Protein: 18g
  • Cholesterol: 70mg

Pair this with...

Simple Rice Pilaf

Start off by finely dicing an onion and sautéing it in a touch of butter or oil until translucent. Add in some thinly sliced carrots and mushrooms and continue cooking until they start to soften. Toss in a cup of long-grain rice, stirring to coat the grains and let them toast slightly, absorbing the flavors. Pour in your preferred broth, be it chicken or vegetable, followed by a handful of fresh or frozen peas and some paprika. Allow everything to come to a boil, then reduce the heat, cover, and let it simmer away. Once the rice is tender and the liquid absorbed, fluff it up with a fork, ensuring the vibrant veggies are distributed evenly.

Simple Green Salad

Begin by selecting crisp lettuce leaves, giving them a thorough wash and a gentle pat dry. Tear the leaves into bite-sized pieces and place them as the foundation of your salad. Next, slice ripe tomatoes, their juicy segments promising a burst of sweetness. Add these to the lettuce, their vibrant red contrasting beautifully against the green. For a refreshing crunch, slice a cucumber into thin rounds or half-moons, layering them amongst the other ingredients. For dressing, a light drizzle of olive oil and a squeeze of lemon juice will enhance the salad's natural flavors without overshadowing them. Season with a pinch of salt and pepper and any herbs of your choosing.

Honey Glazed Carrots

Begin by cleaning and peeling your carrots. If they're large, you might want to slice them into smaller, uniform pieces for even cooking. In a pan, bring a bit of water to a simmer and add the carrots, letting them steam until they're tender but still have a bite. Drain any excess water, then return the pan to the heat. Add a good dollop of butter and let it melt, followed by a generous drizzle of honey. Toss the carrots in this buttery, sweet mixture, seasoning with a pinch of salt and maybe a sprinkle of fresh thyme or parsley for an herbal touch. Let them cook a bit longer until they're beautifully glazed and glistening.

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