Ingredients:

  • 2 (14.75 oz/418g) cans pink salmon, drained and flaked
  • 1/2 cup (60g) panko breadcrumbs
  • 1/4 cup (30g) finely chopped red onion
  • 1/4 cup (5g) finely chopped fresh parsley
  • 1 large egg, lightly beaten
  • 1 tablespoon (15ml) Dijon mustard
  • 1 tablespoon (15ml) lemon juice, freshly squeezed
  • 1 teaspoon Old Bay seasoning (or your favourite fish seasoning)
  • 1/4 teaspoon black pepper, freshly ground
  • 2 tablespoons (30ml) olive oil, for cooking
  • Salt to taste
  • 1/2 cup (120g) mayonnaise
  • 1 tablespoon (15ml) lemon juice, freshly squeezed
  • 1 tablespoon (5g) chopped fresh dill
  • 1 clove garlic, minced
  • 1/4 teaspoon black pepper, freshly ground

Instructions:

  1. Prepare the Aioli: In a small bowl, whisk together mayonnaise, lemon juice, dill, minced garlic, and pepper. Cover and refrigerate until ready to serve.
  2. Combine Salmon Cake Ingredients: In a large bowl, combine drained salmon, panko breadcrumbs, red onion, parsley, beaten egg, Dijon mustard, lemon juice, Old Bay seasoning, and pepper. Season with salt to taste.
  3. Form the Cakes: Gently mix the salmon mixture until just combined. Form the mixture into 4 equal-sized patties, about 3/4 inch thick.
  4. Cook the Salmon Cakes: Heat olive oil in a large skillet over medium heat.
  5. Pan-Fry: Carefully place the salmon cakes in the hot skillet. Cook for 5-7 minutes per side, or until golden brown and heated through.
  6. Serve: Serve the salmon cakes immediately with a dollop of the lemon-dill aioli.