Ingredients:

  • 1 pound (450g) skinless, boneless salmon fillet, cooked and flaked
  • 1/2 cup (60g) panko breadcrumbs
  • 1/4 cup (30g) finely chopped red onion
  • 1/4 cup (15g) finely chopped fresh dill
  • 2 tablespoons (30ml) mayonnaise
  • 1 large egg, lightly beaten
  • 1 tablespoon (15ml) lemon juice, freshly squeezed
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 2 tablespoons (30ml) olive oil, for pan-frying
  • 1/2 cup (120ml) mayonnaise
  • 1 tablespoon (15ml) lemon juice, freshly squeezed
  • 1 tablespoon (5g) finely chopped fresh dill
  • 1 clove garlic, minced
  • Pinch of salt
  • Pinch of black pepper

Instructions:

  1. Cook the salmon if using fresh, then flake with a fork. If using canned, drain well.
  2. In a large bowl, gently combine the flaked salmon, panko breadcrumbs, red onion, dill, mayonnaise, egg, lemon juice, Dijon mustard, salt, and pepper. Be careful not to overmix.
  3. Form the salmon mixture into 4-6 evenly sized patties. Place on a parchment-lined plate or baking sheet.
  4. Cover and refrigerate for at least 30 minutes to help them firm up.
  5. While the cakes are chilling, whisk together all aioli ingredients in a small bowl. Taste and adjust seasoning as needed. Refrigerate until serving.
  6. Heat olive oil in a large skillet over medium heat.
  7. Gently place the salmon cakes in the hot oil, being careful not to overcrowd the pan. Cook for 4-5 minutes per side, or until golden brown and heated through.
  8. Serve immediately with the lemon-dill aioli.