Salmon Cakes With Quick Aioli (+Video!)
Incredibly good salmon cakes (salmon patties/salmon croquettes) made from fresh salmon fillets, peppers/onions, and much more. Paired with a tasty garlicky lemon aioli that is super easy to make!

I cannot believe we’re already halfway into 2020, y’all! It feels like just yesterday we were ringing in the new year and then boom. And we all know that this year has been quite a doozy already, ha! Many of us are cooking up a storm since we have to #stayhome huh. These “unprecedented times” are no joke.
Even for me, a seasoned home cook, I have to find new ways to keep motivation in the kitchen. Listen, some days I simply cannot and will not be bothered turning on the stove or oven! Haha. However, on other days, it’s like I want to cook literally everything and more. So, I’m excited to talk to you about this new recipe!
What Are Salmon Cakes?
Salmon cakes or salmon patties/salmon croquettes are made using chopped salmon, veggies, condiments, spices, and other elements. Commonly found veggies in salmon cakes include peppers, onions, and celery. In addition, condiments like mayonnaise and mustard are often found. Spices like salt, pepper, garlic powder, etc. And binders like breadcrumbs and eggs to help the patties hold their shape.
These salmon cakes are on continuous repeat in my home and for good reason, too! That’s because these cakes are so easy to make, highly customizable, a healthier/lightweight meal, and amazingly tasty!
The Best Salmon Cakes Ingredients
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
- fresh skinless salmon fillets: fresh salmon is truly the best for these cakes!
- white onion: everything is better with some good ole onion.
- bell pepper: this pepper sautés along with the onion.
- panko breadcrumbs: acts as a bit of a binder and helps shape the cakes.
- egg: works with the breadcrumbs to bind as well.
- old bay seasoning: one of my faves, this spice has nice flavor and is great for seafood.
- mayonnaise: a big heaping tablespoon for extra oomph- (Duke’s mayo is #bae for me!).
- garlic paste: feel free to use jarred minced garlic or 4 cloves of garlic, finely chopped.
- olive oil: to sauté the onions/peppers, you can also use butter.
- vegetable oil: used to fry the salmon cakes.
How To Make Salmon Cakes (Video)
This recipe is for sure an easy weeknight (or anytime!) great recipe with no fuss involved 🖤
- To begin, take your salmon fillet and cut it with a sharp knife or meat clever until you have fine pieces of salmon left. The goal is to achieve little itty bitty pieces but it doesn’t have to be too fine.
- Place chopped salmon into a bowl and then set aside.
- Sauté the onions/peppers. Cooking them on their own first helps to release the flavors as opposed to just combining them raw into the salmon mixture. Once veggies are cooked, allow to cool for a few minutes.
- In salmon bowl: add in veggies, breadcrumbs, seasoning, egg, mayonnaise, and garlic.
- Mix well to combine all ingredients together nicely.
- Cover bowl with plastic wrap and transfer bowl into refrigerator to let mixture set and marinate for at least 30 minutes. This process also helps the breadcrumbs to hydrate within the mixture too.
- Lastly, shape salmon into cakes/patties, and cook on each side.
What Is An Aioli?
Great question! Aioli is a Mediterranean sauce that is comprised of an emulsified mixture of olive oil and mashed garlic with a fluffy texture. The process to do so is typically done with a mortar and pestle, too. To put it in laymen’s terms, aioli is super similar to our good friend, mayonnaise. Aioli can also be infused or seasoned with a variety of things like chiles, spices, and much more. Due to the nature of making aioli from scratch, it can be a bit time consuming, so this quick + easy aioli hack is one you will love! It’s just so delicious. It also acts as a nice contrast in flavor against the salmon and other elements.
Y’all, this quick aioli is so creamy, extra flavorful, and fresh with herbs. This sauce makes the most perfect topping for these salmon cakes! It also has ample lemon flavor and extra garlicky notes, too.
Can I Use Canned Salmon?
Yes! Although fresh salmon really makes the best cakes, canned salmon will work just fine in a pinch. And its easily accessible and more cost effective, too! One of my favorite brands of canned salmon is Chicken of the Sea. Their canned pink salmon is around 14.75 ounces and that is plenty to make these salmon cakes. Additionally, canned salmon contains the skin and bones so be sure to remove them prior!
Other Great Recipes You May Enjoy
- Pan Seared Salmon with Orzo and Asparagus
- One-Pot Creamy Beef Pasta
- Easy Sausage and Peppers
- Creamy Lemon Garlic Chicken Thighs with Capers
- One-Pot Casarecce Pasta
- Southern Collard Greens Recipe
- Easy Skillet Lasagna
- Chicken and Sausage Gumbo
- Easy Philly Cheesesteak Recipe
- Smoked Gouda Mac and Cheese
REMEMBER TO LEAVE A ⭐️STAR RATING⭐️AND TAG ME ON THE ‘GRAM IF YOU MAKE ANY OF MY RECIPES! I ALWAYS LOVE TO SEE IT WHEN YOU DO!
Until Next Time…Love And Butter,
Q.
PrintSalmon Cakes With Quick Aioli
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8 salmon cakes 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
Incredibly good salmon cakes (salmon patties/salmon croquettes) made from fresh salmon fillets, peppers/onions, and much more. Paired with a tasty garlicky lemon aioli that is super easy to make!
Ingredients
- 12 ounces fresh skinless salmon fillets, finely chopped
- 1 tablespoon olive oil
- 1 small white onion, finely chopped
- 1 bell pepper, finely chopped
- 1/2 cup panko breadcrumbs
- 2 teaspoons Old Bay seasoning
- 1 egg, lightly beaten
- 1 heaping tablespoon mayonnaise
- 1 teaspoon garlic paste or minced garlic
- salt/pepper, to taste
- 1/2 cup vegetable oil, for frying
- optional: more lemons, to squeeze over finished cakes
Quick Aioli
- 1/2 cup mayonnaise
- 1 tablespoon garlic paste or minced garlic
- juice of 1 lemon
- 1/2 teaspoon cajun seasoning
- 1 tablespoon fresh dill
- fresh cracked black pepper
Instructions
- Place chopped salmon into a large bowl and then set aside.
- In a large skillet, heat olive oil over medium-high heat. Once oil is hot, sauté onions and peppers until onions become translucent and mixture is lightly browned, about 5-6 minutes. Remove from heat and allow mixture to cool for at least 15 minutes. Wipe skillet clean.
- Add onion/pepper mixture into same bowl with salmon. Then add in all other ingredients from breadcrumbs to salt/pepper. Stir mixture thoroughly to combine. Cover bowl with plastic wrap and transfer to refrigerator to let mixture marinate together for at least 30 minutes.
- Using an ice cream scooper or large spoon, shape salmon cakes, and set onto a large plate.
- In same skillet, heat vegetable oil over medium-high heat. Fry each salmon cake on both sides, about 2-3 minutes for each side until lightly golden brown.
- Serve salmon cakes warm with quick aioli, or as desired. Enjoy!
Quick Aioli
- In a small bowl or container: combine all ingredients together and stir very well. Cover bowl/container with lid for ultimate freshness. Aioli will keep in refrigerator for up to one week.
Keywords: salmon, easy, aioli
37 Comments on “Salmon Cakes With Quick Aioli (+Video!)”
Looms mouth watering. Can’t wait to try it!
Thank you, Nicole! 🙂
These look so amazing. Do you have a go-to recipe for Cajun seasoning? I live in Spain where it’s not really a thing, but I have lots of spices in the cabinet. Thanks!
Hi Liesje, you can also use seasoned salt or any all-purpose seasoning with salt in it will work 🙂
These Salmon Cakes were SO good. We made the quick aioli and served them with a salad, and my mind was blown. They were so easy and flavourful! I wish I would have doubled the recipe because we polished them off within 10 minutes of sitting down to eat. Thank you, Quin, for this amazing recipe! <3
★★★★★
So happy you thoroughly enjoyed this recipe, Katrina! This comment is music to my ears 🙂
These are fabulous! I used a few frozen salmon filets that I removed the skin from, and it worked beautifully. These are a million times better than the salmon cakes I grew up eating, and they were super easy to throw together.
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Yay, these salmon cakes are one of my faves- glad you loved them too 🙂
I cannot wait to try these!!
Hi Paige, if you do, I hope you love ’em 🙂
Thank you for sharing this recipe! It came together very quickly and easily, but you would have assumed it took a lot more time to make with how great it turned out. Definitely recommend!
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Hi Abbie, yay- these salmon cakes are my fave, so happy you enjoyed too! 🙂
Whole family loved the salmon cakes but they really loved the sauce. Happy to have found your recipe, I’m looking forward to trying more.
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Hi Mallory! It’s always good to hear back that everyone in the fam enjoyed my recipe- thank you! 🙂
Hi – anyone have a substitute for the mayo?
Hi- you can use greek yogurt or any other kind of yogurt will do the trick 🙂
Haven’t had salmon cakes since I was a kid. These were amazing! And the aioli!! Delicious!! Thank you !
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Hi Melissa! So happy to know you enjoyed these salmon cakes 🙂
So good!! So quick and easy!
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Hi Ashton, thank you 🙂
First time making salmon cakes and these were easy and SO delicious! Will definitely make again and again.
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Aww thank you, Sydney!! 🙂
These are delicious! And that’s even though I messed up the recipe and didn’t cook the onion and bell pepper beforehand-oops. I’ll definitely make them again and actually follow the instructions next time 😁.
★★★★★
I forgot to get the ingredients for the aioli, but the salmon cakes were DELICIOUS. So happy to know about this recipe – will definitely use it again in the future! 🙂
★★★★★
Made this tonight (scales it down as I only had 230g of salmon) and really enjoyed it! I particularly like the ratio of fish to breadcrumbs and the fact there are no potatoes….the focus is on the salmon (:
Thank you!
★★★★★
Left out the bell pepper (because I didn’t have one) and used a large shallot instead of onion, but recipe turned out GREAT. Aoli was the best. Thanks for the inspiration!
★★★★★
Loved this recipe! Decided to make with shrimp instead of the salmon and kept everything the same. Since I did not make the aioli (being lazy) I put a dash of cajun spice in the shrimp mixture. Will be making this again.
This is the best Salmon Croquette recipe I have found. Very light and tasty! Thank you
I used canned salmon and it turned out great! Definitely a family favourite. Thank you.
★★★★★
Made these today with fresh salmon and they are delicious!
★★★★★
It was my first time making anything like this and to be honest, I accidentally used the mayo serving for the sauce rather than the salmon cake mix… but, even with my error and scooping the mayo out, it worked out amazing! My family has asked for it so many times now I had to tell them I need a salmon break. So many other Butter Be Ready recipes to try, hello!
★★★★★
Best salmon cakes I’ve made yet; great recipe!
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Hi, first, LOVE your recipes. Thank you for creating/sharing! Can you make the mixture the night before and keep in fridge until next day to fry?
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Hi there- yes, you can definitely make the salmon mixture a day ahead! 🙂
We love this recipe for using leftover salmon, which I find kind of hard to eat-up usually, but fantastic and wonderful using this recipe. Thank you!
★★★★★
Love these! have made them a couple times now – they’re my go to.
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your recipes sound delicious!! saving some now & plan on trying them soon!! RM