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