Crispy Fresh Salmon Cakes with Zesty LemonDill Aïoli

Crispy Fresh Salmon Cakes With Zesty Lemondill A

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Preparation time:20 Mins

Cooking time:14 Mins

Servings:4 servings (8 cakes)

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:

• 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.
• Remove the salmon from the oven and allow it to cool completely. This step is crucial for flavor and texture.
• Once cooled, gently flake the salmon into medium-sized chunks in a large mixing bowl. Avoid mashing it; maintain texture.
• 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.
• Pour the wet mixture over the flaked salmon. Add the 60g (½ cup) of Panko breadcrumbs.
• Gently fold the mixture using a rubber spatula until just combined. Do not overmix, or the texture will become paste-like.
• 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.
• 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.
• Spread the remaining 120g (1 cup) of Panko breadcrumbs in a shallow dish.
• Carefully dredge each chilled salmon cake completely in the Panko, pressing gently to ensure the crumbs adhere firmly to all sides.
• Heat the neutral oil (60 ml or ¼ cup) in a large skillet over medium-high heat until shimmering.
• Working in batches (do not crowd the pan!), cook the cakes for 3–4 minutes per side until deeply golden brown and heated through.
• 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.
• 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.
• Serve the hot salmon cakes immediately with a generous dollop of the Zesty Lemon-Dill Aïoli.

Nutrition Facts

Calories:380 kcal

Protein:30 g

Fat:21 g

Carbs:13 g

Fiber:1 g

Sodium:350 mg

Recipe Info

Category:Main Course, Appetizer, Seafood

Cuisine:American

Forget the Tin: Let's Make Seriously Good Salmon Cakes!

Alright, hands up if you’ve ever had a tragic, crumbly salmon patty disaster—the kind that falls apart the moment it hits the hot pan? Oh my gosh, I have! It is the worst.

That is exactly why I obsessed over creating this foolproof Salmon Cakes Recipe that guarantees a perfect crunch every time.

I am so excited to share my secret for making the ultimate Delicious Salmon Cakes with Fresh ingredients. We are ditching the cans, roasting a beautiful piece of fresh salmon fillet recipes , and turning it into something truly magnificent.

Honestly, the difference in flavour is night and day, you know?

Why Fresh Salmon Patties are a Game Changer

For years, I made the basic kind, but I promise you, once you taste a proper Salmon Fish Cakes made with fresh fish and bright herbs, there is no going back.

This version is lighter, flakier, and feels like something you would pay thirty quid for in a bistro. It's truly the perfect easy weeknight salmon dinner and far less hassle than cooking a full fillet.

Believe it or not, these cakes have a seriously long history. Fish cakes have been around forever because they are the absolute best way to use up leftovers.

It is basically the original zero-waste dinner!

Difficulty, Timing, and the Magic 30 Minutes

Do not be scared off by the idea of using fresh fish. We rate this as an Easy-Medium dish. The techniques are simple, but you must factor in the essential chilling time.

I learned the hard way that rushing means a complete messy breakdown.

Seriously, that 30-minute chill is your best friend; it ensures the structural integrity of the cake. Do not skip it! Our total active prep time is only about 20 minutes, and we yield eight satisfying patties, perfect for four generous servings.

The Secret to the Crispiest Texture

What makes these special is the zingy flavour profile and that incredible texture. We load these up with fresh dill and lemon zest for proper lemon dill salmon cakes .

They are truly healthy salmon cakes , packed with those fantastic Omega-3 fatty acids, making them brain food disguised as comfort food.

We achieve that fantastic golden crust using Crispy salmon cakes Panko breadcrumbs, which give you a lovely shattering crunch when you bite into them.

Plus, pan-frying these pan fried salmon patties recipe is super quick.

Now that you are completely convinced you need these in your life, let’s get down to the necessary ingredients...

The Bits and Bobs You Need for the Perfect Salmon Cakes Recipe

Honestly, making proper Salmon Patties isn’t hard. The secret is starting with great stuff. I once tried to rush this recipe with frozen fillets I hadn't properly thawed.

Disaster! They fell apart in the pan. Don't be like me. Focus on the quality ingredients first. This truly is an Easy weeknight salmon dinner if you get the prep right.

Fresh Flavors and Crispy Texture: Ingredient Breakdown

We are using a Fresh salmon fillet recipes approach here. You need about 500g (1.1 lb) of fresh salmon.

Skin off, please, or make sure it comes off easily after roasting. This makes a huge difference compared to tinned.

If you want truly Healthy Salmon Cakes , using fresh fish packed with Omega-3s is the way to go. We season the fish simply with salt, pepper, and just 1 tbsp of good olive oil before cooking it at 200° C ( 400° F) .

Now for the flavor. The heart of this dish is that bright, zingy Lemon dill salmon cakes profile. We use 2 tbsp of freshly chopped dill and a teaspoon of lemon zest.

Please, only use fresh herbs! Dried dill just won't cut it. For binding, forget breadcrumbs. We are using Panko . You need about 1/2 cup mixed into the fish and another 1 cup reserved for the crispy outer coating.

That combination gives you that gorgeous, delicate crust every time.

A Note on the Crunch (and Why Panko is King)

The crunch is non-negotiable for proper Salmon Fish Cakes . We aim for Crispy salmon cakes Panko , and that famous Japanese breadcrumb is the only way to achieve it.

Traditional breadcrumbs absorb too much moisture and get soggy. Panko keeps its structure and stays beautifully crisp. You mix it all up with an egg, some Dijon mustard, and a splash of mayo for richness.

This is what transforms simple fish into Delicious Salmon Cakes with Fresh flavor.

Essential Tools: Pan Fried Perfection

Good news: you don't need any weird kitchen contraptions for this Pan fried salmon patties recipe . You just need a baking tray for roasting the salmon.

Then, grab a decent sized mixing bowl.

The one tool I insist on? A non-stick pan or a well-seasoned cast iron skillet. And, oh my gosh, invest in a proper fish spatula! It’s thin, flexible, and crucial for flipping the patties without them breaking.

Trust me, trying to manoeuvre a delicate Salmon Patty with a standard wooden spoon is a recipe for tears. A good spatula saves your delicious hard work from crumbling.

We need heat control here; cook these over medium-high heat—hot enough to crisp the Panko but not so high that the outside burns before the middle warms through.

From Flakes to Fabulous: Making Those Crispy Crowns

Okay, deep breath! Making these isn't rocket science, honestly. When I swapped out the tinned stuff for actual Fresh salmon fillet recipes , it changed my life.

We’re aiming for perfect, restaurant-quality crunch, and it all starts with the prep. The payoff is amazing: truly Delicious Salmon Cakes with Fresh ingredients.

This Salmon Cakes Recipe is definitely my go-to when I want a satisfying but fast Easy weeknight salmon dinner .

Getting Your Ducks in a Row (Prep Magic)

You know I’m obsessed with mise en place . It just saves arguments with yourself later, right? Before you even think about shaping a Salmon Patties patty, make sure that roasted salmon is completely cool.

Like, stone cold. If it’s warm, the mixture will be gloopy and fall apart.

Flake the fish gently with a fork. Seriously, gently! This is the secret to retaining that beautiful texture, avoiding mush.

Get your dill chopped and your shallots minced super finely. You don't want giant raw chunks popping up unexpectedly. This active prep should take about 20 minutes .

The Moment of Truth: Shaping and Frying

This is where your beautiful Crispy salmon cakes Panko crust is born. Follow these steps exactly, especially the chilling part—it’s non-negotiable!

1. Mix it up: Gently combine your flaked salmon, the wet binder (mayo, mustard, egg), the herbs, and the initial Panko (that ½ cup ). Treat the mixture like it’s delicate china. Do not overmix!
2. Shape those patties: Divide the mixture into 8 equal portions. Press them firmly into uniform cakes, about one inch thick. They should look neat.
3. Mandatory Chill: This is the most important step for sturdy Salmon Fish Cakes . Place them in the fridge for a minimum of 30 minutes . If you skip this, I promise they will crumble when they hit the hot oil.
4. Panko Power: Once chilled, dredge them heavily in the extra Panko breadcrumbs . Press hard so the crumbs adhere firmly! We want that maximum, glorious crunch.
5. Fry Away: Heat your oil over medium-high heat until shimmering. Carefully place the Lemon dill salmon cakes in the pan. Don't crowd the pan, or the temperature will drop.
6. Golden Finish: Cook them for 3 to 4 minutes per side until they are deeply golden brown and heated all the way through. This is the ultimate Pan fried salmon patties recipe finish.

Quick Fixes and Pro Tips

My biggest cooking disaster when I first made this Salmon Patties Recipe years ago was rushing the chill. Oh my gosh, they turned into sad, oily scrambled fish.

Learn from my pain! That 30-minute chilling rule ensures the binders set, resulting in perfectly structured Healthy Salmon Cakes .

Another quick tip: If your mixture somehow feels too wet even after chilling (maybe your egg was huge?), add one extra tablespoon of Panko directly into the mix, not just the coating.

Also, always use a thin fish spatula for turning. It slides right underneath and makes flipping foolproof. Enjoy your gorgeous, crunchy Salmon Fish Cakes !

The Secret Sauce: Notes That Make This Recipe Shine

You nailed the main bit! Giving this Salmon Cakes Recipe a go is half the battle. Honestly, I ruined my first batch years ago.

I rushed the chilling! But now that you have a perfect batch of gorgeous Salmon Patties , let’s talk logistics.

These notes turn a cracking meal into an amazing one. It’s the perfect solution for an Easy weeknight salmon dinner .

Plating Perfection and Crunchy Sides

The way you serve these lovely patties matters. I typically stack two golden cakes per person. That sharp, bright Lemon-Dill Aïoli is mandatory.

Seriously, don’t skip the sauce! It makes these the best Lemon dill salmon cakes around. For sides, keep it simple and fresh.

I love a handful of peppery rocket (arugula) salad. Toss it in a simple lemon vinaigrette. That crunch against the Crispy salmon cakes Panko is just pure heaven.

A light, creamy slaw works brilliantly too.

The Cold Truth: Storing Leftovers

Got leftovers? Lucky you! Store cooked Salmon Fish Cakes in the fridge. They hold up well for 3–4 days . To reheat, avoid the microwave at all costs! It turns the crust soggy and sad.

Instead, pop them back into a frying pan. Or use your air fryer. A medium-high heat for about five minutes per side brings the crucial crunch back.

Trust me, it’s worth the effort.

Honestly, freezing uncooked cakes works great too. Bread them first. Then freeze them solid on a lined tray. Transfer them to a zip-top bag afterwards.

Clever Swaps and Adaptations

My mum asked for a gluten-free version once. The great news? This Salmon Patties Recipe adapts easily! Just swap out the Panko breadcrumbs.

Use finely crushed gluten-free crackers instead. It works like absolute magic. It’s still crunchy!

For seasonal fun, try adding finely diced roasted red pepper in summer. Or maybe a dash of smoked paprika in winter.

It's a fantastic way to use those gorgeous Fresh salmon fillet recipes differently. If you don't fancy making a full batch, half the ingredients easily.

Nutrition Nibbles

We all know salmon is super good for us. But these aren’t just tasty. These are genuinely Healthy Salmon Cakes too.

Salmon is packed with those amazing Omega-3s. That's brain food, you know? Plus, you get tons of protein. That means you stay full and satisfied.

It feels indulgent but it’s a brilliant, healthy option. This simple Pan fried salmon patties recipe offers goodness without the fuss.

So there you have it. From prep to plate, these little cakes are brilliant. They are truly the most Delicious Salmon Cakes with Fresh ingredients you will ever make! Go on, treat yourself to a massive pat on the back.