Ingredients:

  • 500g (1.1 lb) fresh Salmon fillet (skin removed)
  • 1 tbsp (15 ml) Olive Oil (extra virgin)
  • ½ tsp (2.5 g) Fine Sea Salt
  • ¼ tsp (1.25 g) Freshly Ground Black Pepper
  • 1 large (50g) Shallot, minced very finely
  • 1 tbsp (15 ml) Dijon Mustard
  • 2 tbsp (30 ml) Mayonnaise or Greek yogurt
  • 1 large Egg, lightly beaten
  • 2 tbsp (30 ml) Fresh Dill, finely chopped
  • 1 tbsp (15 ml) Fresh Chives, snipped
  • 1 tsp (5 ml) Lemon Zest (from about 1 medium lemon)
  • 60g (½ cup) Panko Breadcrumbs (for the mix)
  • 120g (1 cup) Panko Breadcrumbs (for coating)
  • 60 ml (¼ cup) Neutral Oil (canola, grapeseed, or sunflower), for frying
  • 120 ml (½ cup) Mayonnaise (for aïoli)
  • 1 tbsp (15 ml) Fresh Lemon Juice (for aïoli)
  • 1 tsp (5 ml) Dill, finely chopped (for aïoli)
  • ½ tsp (2.5g) Garlic Powder (for aïoli)

Instructions:

  1. Preheat the oven to 200°C (400°F). Lightly coat the salmon fillet with 1 tbsp olive oil, salt, and pepper. Roast for 12–15 minutes, or until cooked through and easily flakes with a fork.
  2. Remove the salmon from the oven and allow it to cool completely. This step is crucial for flavor and texture.
  3. Once cooled, gently flake the salmon into medium-sized chunks in a large mixing bowl. Avoid mashing it; maintain texture.
  4. In a separate small bowl, whisk together the Dijon mustard, mayonnaise, beaten egg, shallot, dill, chives, and lemon zest. Season lightly with salt and pepper.
  5. Pour the wet mixture over the flaked salmon. Add the 60g (½ cup) of Panko breadcrumbs.
  6. Gently fold the mixture using a rubber spatula until just combined. Do not overmix, or the texture will become paste-like.
  7. Divide the mixture into 8 equal portions. Form them into uniform patties, about 3 cm (1.25 inches) thick. Place them on a parchment-lined tray.
  8. Refrigerate the salmon cakes for a minimum of 30 minutes. This allows the binders to set and prevents the cakes from falling apart during cooking.
  9. Spread the remaining 120g (1 cup) of Panko breadcrumbs in a shallow dish.
  10. Carefully dredge each chilled salmon cake completely in the Panko, pressing gently to ensure the crumbs adhere firmly to all sides.
  11. Heat the neutral oil (60 ml or ¼ cup) in a large skillet over medium-high heat until shimmering.
  12. Working in batches (do not crowd the pan!), cook the cakes for 3–4 minutes per side until deeply golden brown and heated through.
  13. Transfer the cooked salmon cakes to a wire rack or paper towel-lined plate to drain excess oil. Sprinkle with a touch of flaky sea salt.
  14. While the cakes are draining, combine the aïoli ingredients: 120 ml mayonnaise, 1 tbsp lemon juice, 1 tsp dill, and ½ tsp garlic powder. Mix well.
  15. Serve the hot salmon cakes immediately with a generous dollop of the Zesty Lemon-Dill Aïoli.