Salmon Cakes

Salmon Cakes are crisp on the outside with a slightly creamy inside, and full of flavor. If you’re looking for a quick & flavorful lunch, or an appetizer that will impress a crowd then these Salmon Cakes are a must try! Add even more twang with the optional cilantro lemon aioli.

Table of contents:

• Why you’ll love this recipe
• Tips for making this recipe
• Ingredients needed for the Salmon Cakes & Cilantro lemon aioli
• Tools needed for this recipe

I once worked at a restaurant where the chef created a delicious Smoked Salmon Cake & added it to our menu. That was the first time I’d ever had a Salmon Cake & I was in love with it. The flavors melded together perfectly & was balanced just right with an arugula tomato salad tossed in a vinaigrette.

I wanted to do my best to replicate that taste as much as I could in this recipe! I was so used to ordering crab cakes occasionally when we’d go out to eat, not once did I dine somewhere that had Salmon Cakes on the menu. As you may know, crab meat can be quite expensive meanwhile canned salmon is very cheap! So, I was excited to give this budget friendly, yet elevated recipe a try.

All of the ingredients together are just a perfect harmony of what you would desire in a salmon cake, each complementing one another. I feel like I am at a fine dining restaurant when I’m eating these- minus the cost of course.

With so many ways to prepare Salmon, this has definitely got to be one of our family favorites. This recipe is pretty simple and can be served in under an hour from start to finish.

Salmon is also packed full of nutrients and omega 3 fatty acids that help to support your overall health, which is definitely an added bonus!

These Salmon Cakes are hearty enough to where you can feel great about enjoying them knowing you’re getting a plethora of nutrition, while experiencing an explosion of fresh flavors.

Why you’ll love this recipe:

• Cost effective: compared to making crab cakes at home, canned wild salmon is very cheap & easy to source, so your wallet will thank you!
• Full of healthy fats & nutrients: These Salmon Cakes are a powerhouse of nutrition not only from the canned salmon, but from a variety of other ingredients added as well.
• Delicious & simple to prepare: These Salmon cakes are swimming in layers of flavor with a creamy interior & crisp outside. They can be prepared fairly quickly in less than an hour to save you time.

Tips for making this recipe:

• Make sure to prepare the cilantro lemon aioli at least 2 hours before you’re ready to cook the salmon cakes. This gives it ample time to develop flavor in the fridge.
• I’ve only tried canned wild pink salmon with this recipe, but I’m sure you can get similar results with canned sockeye.
• Chilling the formed cakes prior to cooking is a must, this will ensure they don’t fall apart when you go to flip them.
• Freshly grated parmesan will give you the best texture results as opposed to shredded store bought.

Tools you’ll need:

• Large bowl
• Small bowl
• Cheese grater
• Spoon
• Cast Iron Skillet
• Measuring spoons/cups
• Cutting board
• Knife
• Cookie scoop (2 tbsp)
• Plate
• Parchment paper

Salmon Cakes and Cilantro Lemon Aioli Ingredients:

• Canned wild pink salmon: you could also use canned sockeye or smoked salmon as well.
• Mayonnaise: any brand will do
• Dijon mustard
• White wine vinegar: you could also substitute distilled white vinegar, apple cider vinegar, or red wine vinegar.
• Large egg
• Parmesan cheese: freshly grated is preferred for the best texture & flavor.
• Fresh breadcrumbs: I prefer fresh sourdough breadcrumbs in this recipe, but feel free to use panko instead.
• Fresh parsley: Substitute 1 tbsp dried if needed
• salt, garlic powder, onion powder, cayenne pepper (optional for a kick of heat), black pepper
• Smoked paprika: This adds a nice layer of smokiness to the Salmon cakes. But if regular paprika is all you have, that’ll do.
• Oil for the pan: I used beef tallow, but any high heat oil will do.

For the Aioli:

• Mayonnaise: any brand will do
• Sour cream: I used daisy, but any full fat brand is fine.
• Lemon zest: freshly grated
• Lemon juice: freshly squeezed
• Cilantro: fresh is preferred but you could sub 2 tsp of dried
• Salt, garlic powder.

How to make the Salmon Cakes & Cilantro Lemon Aioli:

Prep the Cilantro Lemon Aioli:

1. At least 2 hours before you make the Salmon cakes, add all ingredients for the Aioli to a small bowl.

2. Mix together until well combined and most of the clumps are gone, a few are fine. Store in the refrigerator until you’re ready to use. Don’t skip letting this sit in the fridge for at least two hours beforehand, this is where the flavor develops.

Prep the Salmon Cakes:

Drain the canned salmon & add it to a large bowl. Use the back of a fork or spoon to smush the chunks of salmon into small flakes.

2. Add the rest of the ingredients in with the salmon, and stir well to combine.

3. Using a 2 tbsp cookie scoop, spoon two leveled scoops onto a plate or dish with parchment paper. This should make 8 total cakes.

4. Using the back of a spoon, lightly press down on each cake into a disc about 1/2 inch thick.

5. Using your fingers or the spoon, you can gently form the edges of the cakes into a more uniform & tight round shape. Chill for at least 20 minutes to firm up.

6. Once you’re ready to make the Salmon Cakes, remove them from the fridge. Preheat your skillet to medium.

7. Once the pan is hot, add the oil to the skillet. I did 2 batches of 4 at a time in my 10-inch cast iron, so I divided the oil 1 tbsp per batch.

8. After about 3 minutes, once the cakes are golden brown, gently flip with a spatula. Continue cooking on the other side until golden and firm.

9. Serve immediately after with the Cilantro Lemon Aioli and enjoy!

How to Store:

Store any leftovers in an airtight container in the fridge for up to 4 days.