Salmon Cakes with Citrus Aioli
Crispy on the outside and soft on the inside, these flavor packed salmon cakes are an easy and delicious weeknight meal but are also impressive enough to be served for special occasions.
Servings 4
Calories 645kcal
Ingredients
Salmon Cakes
- 1 cup pork panko crumbs with 4 tablespoons reserved
- 2 tablespoons minced fresh parsley
- 4 tablespoons aioli
- 4 teaspoons lemon juice
- 1 small shallot minced
- 1 teaspoon ground mustard
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound skinless salmon fillet cut into 1/4 inch pieces (either manually or a few pulses with a food processor)
- 1/2 cup avocado oil
Citrus Aioli
- 1/2 cup aioli
- zest of 1 lemon
- 1 tablespoon parsley finely chopped
- pepper to taste
Instructions
- Combine all aioli ingredients and set aside.
- Combine the reserved 4 tablespoons of pork panko, parsley, aioli, lemon juice, shallot, mustard, salt, pepper, and salmon in a large bowl and mix gently until combined.
- Pour the 1 cup or pork panko onto a plate. Form 1/3 cup salmon mixture into patties, until you have used all the salmon. Place patties, one at a time into the panko and press slightly to ensure they are well coated. You should have 8 patties.
- Heat the avocado oil over high heat in a skillet and when hot, add salmon cakes and cook until golden brown (the salmon cakes should start sizzling the moment you put them in). Cook for about 2 minutes then flip and cook for another 3 minutes. Transfer onto a paper towel lined plate to drain excess oil.
- Serve with aioli.
Notes
Makes 8 cakes, serving size is 2 salmon cakes.
Nutrition
Calories: 645kcal | Carbohydrates: 2g | Protein: 29g | Fat: 59g | Saturated Fat: 3g | Cholesterol: 69mg | Sodium: 616mg | Potassium: 577mg | Fiber: 1g | Sugar: 1g | Vitamin A: 130IU | Vitamin C: 4mg | Calcium: 14mg | Iron: 1mg