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. Use the structured ingredient and direction fields below for cooking. The recipe source is Delights of Culinaria.
- Step 1
Remove the skin from the fresh salmon if necessary, then dice the 1–1.25 lbs salmon into small pieces.
- Step 2
Crush the 1–2 garlic cloves and finely chop the 1 tablespoon fresh dill.
- Step 3
In a medium bowl, combine the diced salmon, 1 egg, 1 tablespoon mayonnaise, 1/2 cup shredded cheese, crushed garlic, 1/4 teaspoon lemon pepper seasoning, chopped dill, and 2 teaspoons lemon juice.
- Step 4
Season the salmon mixture with salt and black pepper to taste, then mix until evenly combined.
- Step 5
Heat a frying pan with enough oil to lightly coat the bottom over medium heat.
- Step 6
Scoop portions of the salmon mixture with your hands or an ice cream scoop and shape them into small, flat patties.
- Step 7
Coat both sides of each fish cake with panko breadcrumbs.
- Step 8
Fry the salmon cakes in batches until golden brown on both sides and cooked through.
- Step 9
For the aioli, crush the remaining 1 garlic clove.
- Step 10
In a small bowl, whisk together 4 tablespoons mayonnaise, 1 tablespoon Dijon mustard, crushed garlic, 1 teaspoon lemon juice, and 1 teaspoon capers.
- Step 11
Season the aioli with salt and black pepper to taste.
- Step 12
Serve the hot salmon fish cakes with the mustard-caper aioli on the side.
- Calories:520 kcal27%
- Protein:35 g50%
- Carbohydrates:10 g11%
- Sugar:1 g
- Salt:1.1 g17%
- Energy:2,176 kJ27%
- Fat:37 g
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.
Use the structured ingredient and direction fields below for cooking. The recipe source is Delights of Culinaria.
