Are you searching for a dish that’s both elegant and comforting? Look no further! These pan-seared salmon cakes are a culinary masterpiece, boasting a golden, crispy exterior and a tender, flavorful interior. Paired with a vibrant and herbaceous aioli, this recipe is sure to become a family favorite. Whether it’s a weeknight dinner or a special occasion, these salmon cakes are incredibly versatile and always a hit. You might be surprised by how simple it is to create a meal that tastes like it came from a gourmet restaurant.

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Growing up near the coast, I have always cherished the taste of fresh seafood. This recipe is inspired by those memories, combined with a desire to create something both nutritious and absolutely delicious. It’s not just about cooking; it’s about sharing joy with every bite.

What Makes These Salmon Cakes So Special?

Beyond their incredible taste, these salmon cakes are wonderfully easy to make. The combination of fresh herbs and lemon juice brings out the best in the salmon, while the panko breadcrumbs give them that perfect golden crust. The homemade herb aioli takes this dish to the next level, adding a creamy, zesty, and fresh element that perfectly complements the richness of the salmon.

Ingredients You’ll Need

Let’s get started by gathering our ingredients. Each component plays a vital role in the final flavor and texture of our salmon cakes. Here’s what you need:

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For the Salmon Cakes:

• 1 pound skinless salmon fillet, finely chopped: The star of our dish! Fresh salmon provides the best flavor and texture.
• ½ cup panko breadcrumbs: These create a delightfully crispy crust. They’re also lighter than traditional breadcrumbs.
• ¼ cup finely diced yellow onion: Adds a subtle sharpness and aromatic depth.
• 2 tablespoons finely chopped fresh parsley: Adds a fresh, clean flavor and a touch of color.
• 1 tablespoon finely chopped fresh dill: Infuses a bright, slightly tangy flavor that pairs wonderfully with salmon.
• 1 large egg, lightly beaten: Binds the ingredients together, helping the cakes hold their shape.
• 1 tablespoon lemon juice: Brightens the flavor and cuts through the richness of the salmon.
• 1 teaspoon Dijon mustard: Adds a subtle tang and depth of flavor.
• Salt and freshly ground black pepper to taste: Enhances all the flavors.
• 2 tablespoons olive oil: Used for pan-searing, giving the cakes a beautiful golden crust.

For the Herb Aioli:

• ½ cup mayonnaise: Provides a creamy base for the aioli.
• 2 tablespoons finely chopped fresh parsley: Reinforces the fresh herb flavor.
• 1 tablespoon finely chopped fresh dill: Adds another layer of herbaceousness.
• 1 clove garlic, minced: Provides a pungent, aromatic bite.
• 1 tablespoon lemon juice: Adds acidity and brightens the flavors.
• ½ teaspoon salt: Balances the flavors.
• ¼ teaspoon freshly ground black pepper: Adds a subtle warmth.

Ingredient Substitutions: Don’t have fresh dill or parsley? Dried herbs can be used, but fresh is always best. For a vegan alternative, try using a plant-based mayo and a flax egg. If you’re gluten-free, use gluten-free breadcrumbs or even almond flour.

Step-by-Step Directions

Now that we have our ingredients, let’s get cooking! Here’s a detailed guide to making perfect pan-seared salmon cakes:

1. Prepare the Salmon Mixture

   In a large bowl, gently combine the finely chopped salmon, panko breadcrumbs, diced onion, fresh parsley, and fresh dill. Add the lightly beaten egg, lemon juice, and Dijon mustard. Season generously with salt and freshly ground black pepper. Mix lightly until all the ingredients are just combined. Be careful not to overmix, as this can make the cakes tough. The mixture should be moist but hold its shape.

2. Form the Salmon Cakes

   Divide the salmon mixture into about 10 equal-sized portions. Gently shape each portion into a patty about ½ inch thick. Try to make them uniform in size for even cooking.

3. Heat the Skillet

   Heat the olive oil in a large skillet over medium heat. Make sure the skillet is hot before adding the cakes for a perfect sear. A preheated pan helps achieve that golden-brown crust we’re looking for.

4. Sear the Salmon Cakes

   Carefully place the salmon cakes in the hot skillet, being careful not to overcrowd the pan. If needed, cook them in batches to maintain proper heat and achieve even browning. Overcrowding the pan can lower the temperature of the oil, leading to less crispy cakes.

5. Cook Until Golden Brown

   Cook the salmon cakes for about 4-5 minutes per side, or until they are golden brown and cooked through. Use a spatula to carefully flip them to the other side. The internal temperature should reach 145°F (63°C). The juices should run clear and the flesh should be opaque.

6. Remove and Drain

   Remove the cooked salmon cakes from the skillet and place them on a plate lined with paper towels. This helps absorb any excess oil, ensuring your cakes remain perfectly crisp and not greasy.

7. Prepare the Herb Aioli

   While the salmon cakes are resting, prepare the herb aioli. In a small bowl, whisk together the mayonnaise, fresh parsley, fresh dill, minced garlic, lemon juice, salt, and freshly ground black pepper. Mix well until all the ingredients are evenly combined and the sauce is smooth. Taste and adjust the seasoning to your preference.

8. Serve and Enjoy

   Serve the warm salmon cakes immediately with a generous spoonful of the herb aioli. Garnish with extra fresh parsley and lemon wedges for an elegant presentation. These are delicious as an appetizer or a main course.

Pro Tip: A well-heated skillet is crucial for that perfect sear. Don’t rush the process; patience is key to achieving the desired result. If the pan is too crowded, the temperature can drop, and the cakes may become soggy instead of crisp.

Expert Tips and Serving Suggestions

Ready to take your pan-seared salmon cakes to the next level? Here are a few expert tips and serving suggestions:

• Advanced Preparation: You can prepare the salmon cake mixture up to a day in advance. Cover it tightly and store it in the refrigerator. Shape into patties just before cooking. This makes weeknight dinners a breeze.
• For Crispier Cakes: Make sure your skillet and oil are properly heated before adding the salmon cakes. Don’t overcrowd the pan; cooking in batches will ensure even browning. For an extra crispy crust, you can lightly dust the patties with flour before searing.
• Serving Suggestions: These salmon cakes pair well with a light salad, roasted vegetables, or a side of couscous. Try serving them with a simple green salad dressed with a lemon vinaigrette or some roasted asparagus for a balanced meal.
• Pairing Options: For a light and refreshing pairing, serve them with a chilled white wine like Sauvignon Blanc or Pinot Grigio. If you prefer something more substantial, a dry Rosé would also work well.
• Storage Recommendations: Leftover salmon cakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat for the best results or use an air fryer.
• Reheating Techniques: For reheating, a skillet is best to keep them crispy. Avoid the microwave as this can make the cakes soggy. You can also reheat them in the oven at 350°F (175°C) for about 10-15 minutes.
• Make-Ahead Ideas: You can make the herb aioli a day in advance and store it in the refrigerator. The flavors will meld together beautifully, making it even more delicious.

These tips will not only help you achieve the best possible result, but they’ll also allow you to plan ahead and make meal prep much more efficient. Don’t be afraid to experiment with different herbs and seasonings to customize the flavor to your liking. This is a very flexible recipe, so get creative!

Frequently Asked Questions (FAQ)

We’ve gathered some of the most common questions about making our delicious salmon cakes. If you have any more queries, don’t hesitate to ask!

Q: Can I use canned salmon instead of fresh salmon?

A: Yes, you can use canned salmon, but the flavor and texture may not be as good as with fresh salmon. If using canned salmon, be sure to drain it well and remove any bones or skin. Canned salmon can be a convenient and budget-friendly option, but fresh salmon gives a superior result.

Q: What can I use if I don’t have panko breadcrumbs?

A: You can substitute panko breadcrumbs with regular breadcrumbs, but the texture won’t be as crispy. You can also use gluten-free breadcrumbs or even finely ground almond flour for a gluten-free alternative.

Q: Can I make the salmon cakes ahead of time?

A: Yes, you can prepare the salmon mixture ahead of time. Store it in the refrigerator for up to a day. Form the patties and cook just before serving. The flavors meld together overnight making them even more delicious.

Q: How do I keep the salmon cakes from falling apart?

A: Be sure not to overmix the salmon mixture, as this can make them fall apart. Make sure your patties are firmly pressed together and use a hot skillet, which will help seal them. Adding a lightly beaten egg and not mixing the mixture for a longer duration is key to keep them intact.

Q: Can I bake the salmon cakes instead of pan-searing them?

A: Yes, you can bake them. Preheat your oven to 400°F (200°C) and bake for about 20 minutes, or until they’re golden brown and cooked through. Baking will yield a softer texture compared to pan-searing.

Q: How long do leftover salmon cakes last in the fridge?

A: Leftover salmon cakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them properly to avoid any food borne illness.

Q: Can I freeze salmon cakes?

A: Yes, you can freeze cooked salmon cakes. Lay them on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag. They can be stored in the freezer for up to a month. Thaw and reheat properly before serving.

Q: Is it possible to make a low-carb version of these salmon cakes?

A: Absolutely! To make them low-carb, substitute the panko breadcrumbs with almond flour or finely grated parmesan cheese. This will help keep the carbs down while maintaining great taste and texture.

Q: What other herbs can I add to the aioli?

A: Feel free to experiment with different herbs! Try adding chopped chives, tarragon, or even a touch of fresh thyme to the aioli. A little bit of lemon zest would be a nice addition as well. The key is to find the combination you enjoy the most.

Q: Can I use garlic powder instead of fresh minced garlic in the aioli?

A: Yes, garlic powder can be used as a substitute. Use about ½ teaspoon of garlic powder for every clove of fresh garlic. Keep in mind the flavor profile will be slightly different from fresh garlic. Fresh garlic always gives a robust flavor.

Q: How can I make the herb aioli spicier?

A: To add a little heat to your aioli, try adding a pinch of red pepper flakes, a dash of hot sauce, or a small amount of minced jalapeno. Start with a little and add more to your desired spice level. A small amount of sriracha would add a flavorful touch.

Q: Can I add other vegetables to the salmon cakes?

A: Yes, you can add other finely chopped vegetables to the salmon cakes. Try adding some finely diced bell peppers, celery, or even some grated zucchini for added flavor and nutrition. Make sure to squeeze any excess moisture from them before adding to the mixture.

These are just a few of the most common questions we’ve received. If you have any other concerns or just want to share your experience of making these pan-seared salmon cakes, don’t hesitate to drop them in the comments below.

Final Thoughts

So there you have it – a foolproof recipe for incredible pan-seared salmon cakes with a zesty herb aioli. This dish is not only delicious but also incredibly versatile, making it perfect for any occasion. With just a little preparation, you can create a meal that’s sure to impress. The combination of tender salmon, crispy crust, and creamy aioli is simply irresistible.

We encourage you to try this recipe and add your own spin to it! Don’t be afraid to experiment with different herbs or spices to make it your own. We’d love to hear about your experience in the comments below. And don’t forget to share your culinary creations with friends and family. Happy cooking!

If you’d like to learn more about the health benefits of salmon, check out this informative article from the National Institutes of Health. Also, here’s an article from WebMD explaining the health benefits of Dill.

Pan-Seared Salmon Cakes with Herb Aioli

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Print Recipe

Ingredients

• For the Salmon Cakes:
• 1 pound skinless salmon fillet, finely chopped
• 1/2 cup panko breadcrumbs
• 1/4 cup finely diced yellow onion
• 2 tablespoons finely chopped fresh parsley
• 1 tablespoon finely chopped fresh dill
• 1 large egg, lightly beaten
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper to taste
• 2 tablespoons olive oil
• For the Herb Aioli:
• 1/2 cup mayonnaise
• 2 tablespoons finely chopped fresh parsley
• 1 tablespoon finely chopped fresh dill
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Directions

1. 1. To prepare the salmon cakes, gently combine the chopped salmon, panko breadcrumbs, diced onion, parsley, dill, beaten egg, lemon juice, and Dijon mustard in a large bowl. Season with salt and pepper. Mix lightly until all ingredients are just combined, being careful not to overmix. Form the mixture into about 10 equal-sized patties, about 1/2 inch thick. Heat the olive oil in a large skillet over medium heat. Carefully place the salmon cakes in the skillet, being careful not to overcrowd. Cook for about 4-5 minutes per side, until golden brown and cooked through. Remove from the skillet and drain on paper towels. For the herb aioli, whisk together mayonnaise, parsley, dill, minced garlic, lemon juice, salt, and pepper in a small bowl. Serve the salmon cakes warm with a generous spoonful of the herb aioli.
2. 2. Tip: Garnish with fresh parsley and a lemon wedge for an elegant presentation. These pair well with a light salad or roasted vegetables.
3. 3. Chef Tip: For a crisper crust, ensure your skillet and oil are properly heated before adding the salmon cakes. Don’t overcrowd the pan; cooking in batches will ensure even browning.