American · main

Crispy Salmon Cakes with Lemon Aioli

Crispy Salmon Cakes with Lemon Aioli reads richness 6.3, umami 6.1 and citrus 5.3 on Palate's 0–10 flavor X-ray — a American main, about 31 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.9 / 10
• Sweet & Fruity — 1.5 / 10
• Sour & Bright — 6.8 / 10
• Bitter & Earthy — 3.5 / 10
• Rich & Fat — 6.6 / 10
• Aromatic & Spice — 3.5 / 10

The measured notes (of 18)

Richness 6.3 · Umami 6.1 · Citrus 5.3 · Sourness 4.9 · Marine & Briny 3.8 · Salinity 3.6 · Smoke 3.2 · Allium 3.1 · Herbaceous 2.7 · Warm Spice 1.4 · Sweetness 1.2 · Bitterness 1.1 · Fruity 1.1 · Earthy 0.9 · Nutty 0.8 · Floral 0.8 · Funk & Ferment 0.7 · Heat 0.7

What's in it (15)

• red salmon — 836 g
• italian-seasoned bread crumbs — 177 g
• egg — 100 g
• mayonnaise — 73 g
• red onion — 79 g
• celery — 30 g
• parsley — 7 g
• dijon mustard — 15 g
• lemon juice — 44 g
• bay seasoning — 5 g
• salt — 3 g
• black pepper — 1 g
• vegetable oil — 41 g
• mayonnaise — 109 g
• garlic — 3 g

Time & effort: about 31 min (9 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 179.3 kcal, 15.1 g protein, 8.5 g fat, 10.6 g carbs

Dietary: Contains meat · Contains seafood · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. Make the aioli: in a small bowl, whisk together the 1/2 cup mayonnaise for the aioli, the garlic, and 1 tablespoon of the lemon juice; season with a pinch of the salt. Cover and refrigerate until ready to serve.
2. In a large bowl, combine the flaked salmon, 1/2 cup of the panko, the egg, the 1/3 cup mayonnaise, onion, celery, parsley, mustard, remaining 2 tablespoons lemon juice, Old Bay, remaining salt, and pepper. Mix gently with a fork just until combined, about 1 minute — overmixing makes the cakes dense and tough.
3. Divide the mixture into 8 equal patties, about 1/3 cup each and 3/4 inch thick.
4. Press each patty into the remaining 1/4 cup panko to coat both sides lightly, then set on a parchment-lined tray.
5. Refrigerate the patties uncovered for 20-25 minutes. This firms the binder so the cakes hold together instead of breaking apart in the pan — do not skip it.
6. Heat the vegetable oil in a large nonstick or cast-iron skillet over medium heat until shimmering. Working in two batches so the pan isn't crowded, pan-fry the patties until deeply golden and crisp on the first side, 3-4 minutes.
7. Flip each patty gently with a thin spatula and cook until golden on the second side and cooked through to 145 degrees F, 3-4 minutes more; transfer to a paper-towel-lined plate and repeat with the second batch, adding more oil to the pan if it looks dry.
8. Serve the salmon cakes warm, with the lemon aioli and lemon wedges alongside.

Dishes with a similar flavor shape

• Salmon Chowder with Dill and Potatoes — American
• Salmon Piccata with Capers — Italian-American
• Salmon Burgers with Dill Yogurt Sauce — American
• Grilled Swordfish Steaks with Lemon Caper Butter — American
• Breakfast Shrimp over Stone-Ground Grits — Southern · Lowcountry

Keep reading: what richness, umami, citrus mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.