Salmon Cakes With Easy Lemon Aioli Recipe

Name: Salmon Cakes With Easy Lemon Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (3 3/4 ounce) cans pink salmon or 2 (3 3/4 ounce) cans red salmon; ¼ cup flat leaf parsley, chopped; 3 green onions, white parts and light green parts sliced thin; 2 celery ribs, chopped; 1 teaspoon Dijon mustard; 1 teaspoon lemon zest; 1 egg white; 2 cups breadcrumbs; 12-1 cup olive oil; 1 cup light mayonnaise; ½ cup plain yogurt; 2 tablespoons fresh lemon juice; 1 small garlic clove, minced; 2 green onions, white and light green parts sliced thin; ¼ teaspoon salt; ⅛ teaspoon fresh ground black pepper; 1 teaspoon fresh tarragon, finely minced

Servings: persons

2 (3 3/4 ounce) cans pink salmon or 2 (3 3/4 ounce) cans red salmon
¼ cup flat leaf parsley, chopped
3 green onions, white parts and light green parts sliced thin
2 celery ribs, chopped
1 teaspoon Dijon mustard
1 teaspoon lemon zest
1 egg white
2 cups breadcrumbs
12-1 cup olive oil
1 cup light mayonnaise
½ cup plain yogurt
2 tablespoons fresh lemon juice
1 small garlic clove, minced
2 green onions, white and light green parts sliced thin
¼ teaspoon salt
⅛ teaspoon fresh ground black pepper
1 teaspoon fresh tarragon, finely minced

1
["In a blender or food processor, combine the salmon, parsley, green onion, celery, mustard, and lemon zest.", "Pulse until combined; transfer to a mixing bowl.", "Make 10-12 patties from the salmon; they should be roughly half the size of your palm.", "Place the egg white in a bowl and whisk gently.", "Place the breadcrumbs on a large plate.", "Coat both sides of the salmon cakes, first in egg white and then in breadcrumbs; set aside on a baking sheet or tray.", "In a large saute pan over medium-high heat, pour 1/2 cup olive oil and heat until almost smoking.", "Cook the salmon cakes in batches, about three to four at a time, being careful not to overcrowd the pan.", "(You may need to let the pan re-heat between batches.", "If the pan becomes dry and the cakes begin to stick, add more olive oil,) Cook for about five minutes per side, until golden and crispy.", "Serve warm.", "TO MAKE THE EASY ""AIOLI"": Whisk all ingredients together until mixed well, Store in an airtight container in the refrigerator for up to five days.", "Makes 4 to 6 servings."]

3484

kcal

Calories

357

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 (3 3/4 ounce) cans pink salmon or 2 (3 3/4 ounce) cans red salmon, ¼ cup flat leaf parsley, chopped, 3 green onions, white parts and light green parts sliced thin, 2 celery ribs, chopped, and more.

Yes, Salmon Cakes With Easy Lemon Aioli falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Salmon Cakes With Easy Lemon Aioli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions