Salmon Cakes With Lemon Aioli Recipe

Name: Salmon Cakes With Lemon Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups salmon, cooked (can use canned or fresh cooked salmon, I like leftover cooked cold salmon!); 1/2 cup dry breadcrumbs; 2 -3 green onions, chopped; 1 celery rib, finely chopped; 1/4 cup mayonnaise; 1/4 teaspoon cayenne pepper (or to taste); 1 teaspoon dried dill; 1 teaspoon thyme; 1 teaspoon Worcestershire sauce; 1 egg, slightly beaten; salt (to taste) or seasoning salt (to taste); lemon pepper (to taste or use fresh ground black pepper); 4 tablespoons butter; 2 tablespoons oil; LEMON AIOLI; 1/2 cup mayonnaise; 2 tablespoons whipping cream, unwhipped; 2 tablespoons lemon juice; 1 lemon, zested; 1 tablespoon prepared horseradish; 1 -2 minced fresh garlic clove (or to taste); 1/2 - 1 teaspoon dried thyme

Servings: persons

2 cups salmon, cooked (can use canned or fresh cooked salmon, I like leftover cooked cold salmon!)
1/2 cup dry breadcrumbs
2 -3 green onions, chopped
1 celery rib, finely chopped
1/4 cup mayonnaise
1/4 teaspoon cayenne pepper (or to taste)
1 teaspoon dried dill
1 teaspoon thyme
1 teaspoon Worcestershire sauce
1 egg, slightly beaten
salt (to taste) or seasoning salt (to taste)
lemon pepper (to taste or use fresh ground black pepper)
4 tablespoons butter
2 tablespoons oil
LEMON AIOLI
1/2 cup mayonnaise
2 tablespoons whipping cream, unwhipped
2 tablespoons lemon juice
1 lemon, zested
1 tablespoon prepared horseradish
1 -2 minced fresh garlic clove (or to taste)
1/2 - 1 teaspoon dried thyme

1
In a bowl combine the salmon, dry breadcrumbs, green onions, celery, mayo, cayenne, dill, thyme, Worcestershire sauce and egg; mix well to combine.
2
Season with salt and lemon pepper or black pepper to taste.
3
Shape into 7 or 8 salmon cakes.
4
Melt the butter with the oil in a heavy skillet.
5
Brown salmon cakes on both sides (about 5 minutes per side).
6
Place on a dish or a serving platter lined with mixed greens.
7
To make the lemon aioli: mix all ingredients together.
8
Serve on or with the salmon cakes.
9
Delicious!

914

kcal

Calories

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 22 ingredients. The key ingredients include: 2 cups salmon, cooked (can use canned or fresh cooked salmon, I like leftover cooked cold salmon!), 1/2 cup dry breadcrumbs, 2 -3 green onions, chopped, 1 celery rib, finely chopped, and more.

Yes, Salmon Cakes With 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 Lemon Aioli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions