These quick and flavorful Salmon Cakes (aka salmon patties/salmon croquettes) are made from fresh salmon fillets, sautéed peppers/onions, and more. They’re so easy to whip up and are served with a garlicky lemon aioli which is the perfect compliment!

fresh salmon cakes on black plate with lemon slices

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 everything and more. So, I’m excited to talk to you about this new recipe!

salmon cakes with garlic aioli on plate with broccolini

What Are Salmon Cakes?

Salmon cakes or salmon patties/salmon croquettes are made using chopped/pulsed 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!

salmon cakes with garlic aioli on plate with fork

Ingredients For The Best Salmon Cakes:

(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 help shape the cakes.
  • Egg: Works with the breadcrumbs to bind as well.
  • Old Bay & Cajun seasoning: My faves! Old Bay has a bold flavor and is great for seafood. As for Cajun seasoning, I use my Creole Cajun seasoning! This well-rounded spice is clutch here because of its zesty vibe. Make my homemade version or use store-bought Cajun seasoning if you’d like!
  • Mayonnaise: A big heaping tablespoon for moisture/flavor- (Duke’s mayo is #bae for me!).
  • Garlic paste: Feel free to use jarred garlic or 4 cloves of garlic, finely chopped.
  • Olive oil: To sauté the onions/peppers, you can also use butter.
  • Vegetable oil: For pan-frying the salmon cakes.
ingredients for fresh salmon cakes laid out on tiled surface

How To Make Salmon Cakes:

(Note: please see the recipe card directly below for the complete written instructions.)

  1. Prep the salmon. Place the salmon fillets into the body of a food processor and pulse just until the salmon has broken down into a ground meat-like consistency. Then place the pulsed salmon into a large mixing bowl and set aside.
  2. Sauté the veg. 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.
  3. Build salmon cake mixture. In the salmon bowl, add the cooled onion/pepper mixture, breadcrumbs, seasonings, egg, mayonnaise, garlic, and salt/pepper to taste. Mix the ingredients until just combined.
  4. Let marinate. Cover the bowl with plastic wrap and transfer the bowl to the refrigerator to let the salmon cake mixture marinate for at least 30 minutes. This process also helps the breadcrumbs to hydrate within the mixture as well.
  5. Shape into cakes & cook. After resting, shape the salmon into cakes/patties. Lastly, pan-fry the salmon cakes on each side.
  6. Serve the salmon cakes with quick garlic aioli and enjoy ya life, boo! 👅
raw salmon pulsed in food processor body
sautéed onion and bell pepper in skillet

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 traditional process of making aioli is typically done with a mortar and pestle. To put it in layman’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 acts as a nice contrast in flavor against the salmon and other elements.

Y’all, this quick aioli is so creamy, extra flavorful, and loaded with fresh herbs. This sauce is the perfect pairing to serve alongside these savory salmon cakes! The bright and zippy lemon notes with fragrant, bold garlic…gahhh! 🤌🏾

raw salmon patties on baking sheet
fresh salmon cakes frying in skillet with fish spatula

Can I Use Canned Salmon?

Yes! Although fresh salmon really makes the best cakes (I gotta keep it real with ya you know), canned salmon will work just fine in a pinch. I know that canned salmon might be a bit more accessible and/or 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 skin and bones so be sure to remove them before using! 💛

fresh salmon cakes with garlic aioli and broccolini on small plate

This Salmon Cakes recipe is a dream for busy weeknights, cozy weekends, and all else in between. A tried and true delight. Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾

More BBR weeknight favs we love:

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fresh salmon cakes on black plate with lemon slices

Fresh Salmon Cakes with Quick Garlic Aioli

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 19 reviews
  • Author: Quin Liburd
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 10-11 salmon cakes
  • Category: Main Dishes
  • Method: Stovetop
  • Cuisine: American
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Description

These quick and flavorful Salmon Cakes (aka salmon patties/salmon croquettes) are made from fresh salmon fillets, sautéed peppers/onions, and more. They’re so easy to whip up and are served with a garlicky lemon aioli which is the perfect compliment!

Ingredients

  • 1 lb fresh skinless center-cut salmon fillets
  • 1 tablespoon olive oil
  • ½ medium yellow onion, finely diced
  • 1 small green bell pepper, finely chopped
  • ½ cup panko breadcrumbs
  • 2 teaspoons Old Bay seasoning
  • 2 teaspoons Creole Cajun Seasoning, homemade or store-bought
  • 1 egg, lightly beaten
  • 1 heaping tablespoon mayonnaise
  • 1 teaspoon garlic paste
  • Kosher salt & fresh ground black pepper, to taste
  • ⅓  cup avocado oil (or olive, vegetable, canola), for pan-frying

For the quick garlic aioli:

  • ½ cup mayonnaise
  • 1 tablespoon garlic paste
  • Zest & juice of 1 lemon
  • 1 teaspoon Creole Cajun Seasoning, homemade or store-bought
  • 1 tablespoon fresh chopped dill
  • Fresh ground black pepper- to taste

Instructions

  1. Prep the aioli. In a small bowl or container, combine the mayonnaise, garlic paste, lemon zest + juice, Cajun seasoning, fresh dill, and black pepper. Stir the sauce well to thoroughly combine. Then cover the bowl/container for freshness and transfer into the refrigerator for the flavors to meld until the salmon cakes are ready to serve. The aioli will keep in the refrigerator for up to one week.
  2. Prep the fresh salmon. Place the salmon fillets into the body of a food processor and pulse just until the salmon has broken down into a ground meat-like consistency. Then place the pulsed salmon into a large mixing bowl and set aside.
  3. Sauté the veggies. In a large non-stick skillet, heat the oil over medium heat. Once oil is hot, sauté onions and peppers until the mixture is tender and golden brown, about 5-6 minutes. Then remove the veggies from heat and allow the mixture to cool for at least 15 minutes. Wipe the skillet clean.
  4. Build the salmon cake mixture. Add the cooled onion/pepper mixture into the same bowl with the salmon. Then add the breadcrumbs, Old Bay seasoning, Cajun seasoning, egg, mayonnaise, garlic paste, and salt/pepper- to taste. Use a rubber spatula to mix all the ingredients until just combined. Then cover the bowl with plastic wrap and transfer to the refrigerator to let the mixture marinate for at least 30 minutes.
  5. Shape the salmon cakes. Use a medium spring-loaded scooper to scoop each salmon cake. Gently flatten the salmon cake in the palm of your hands just until you’ve got a nice lookin’ salmon patty. Place the patty onto a large plate and repeat this process until all salmon cakes are shaped, you should end up with about 10-11 salmon cakes.
  6. Pan-fry the salmon cakes. In the same skillet, heat the oil over medium-high heat. When hot, working in batches, add a few salmon cakes to the skillet. Let the salmon cakes cook until lightly golden brown, about 2-3 minutes. Then use a fish spatula or utensil to carefully flip the salmon cakes onto the other side and continue cooking for 1-2 minutes. Then use a slotted utensil to transfer the salmon cakes to a paper towel-lined, clean plate and repeat the process with remaining salmon patties. 
  7. Serve these salmon cakes immediately while warm with a topping of the cool and creamy aioli. For a complete meal, serve the salmon alongside your favorite side items like rice, broccoli, etc. Enjoy!

Notes

  1. Please read blog post in its entirety for more tips + tricks.

Recipe by: Quin Liburd- Butter Be Ready

Photography by: Ashley McLaughlin