Super quick and tasty salmon fish cakes that can be served as appetizer or main course with mashed potatoes or rice. These fish cakes are crunchy on the outside,juicy and tender on the inside. They taste amazing with a dip into creamy mustard aioli.
1-1.25 pounds fresh salmon skinned and diced
1 tablespoon mayonnaise
1-2 crushed garlic cloves
1/2 cup shredded cheese (I used mexican blend from Trader Joes)
1/4 teaspoon lemon pepper seasoning (Trader Joes type)
1 tablespoon fresh chopped dill
2 teaspoons squeezed lemon juice
salt and black pepper
panko bread crumbs for coating
oil for frying
4 tablespoons mayonnaise
1 tablespoon good dijon mustard (preferably grained)
1 garlic clove crushed
1 teaspoon lemon juice
1 teaspoon capers
In a medium bowl, combine salmon, egg, cheese, lemon juice, lemon pepper, dill, garlic, mayo, salt, and pepper.
Heat a frying pan with some oil on medium heat.
Take some fish mixture with your hands or use ice cream scooper and shape into small disk shape.
Dip both sides in panko crumbs.
Fry on both sides until golden brown.
Whisk all ingredients in a small bowl.
Serve fish cakes with aioli