This post was sponsored by Alaska Seafood as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
Enjoy these easy-to-make Lemon Garlic Alaska Salmon Cakes as an appetizer or the main meal!
Ever since I first discovered how good Alaska salmon is, it’s on the menu in our home several times a month! I’m always trying to find new ways to enjoy our favorite foods, and this time around I decided to make these Lemon Garlic Alaska Salmon Cakes. And, I’ll admit that as good as these little cakes are all on their own, I like to serve them with a little Aioli. Why? Because why not? The more lemony garlic deliciousness, the better!
For this recipe (and every other recipe in which I use salmon), I use sustainably caught Alaska Salmon. It is hands down, the best tasting salmon I’ve eaten. If I buy frozen salmon, I always check the packaging to ensure it comes from Alaska. I’ll ask the fish monger to confirm that any fresh salmon I purchase has come from Alaska. And, when eating out, I will ask the server! It really is that important to me!
I actually started eating salmon more often a few years ago after learning about all of the health benefits. Not only does it provide protein, but also vitamins, minerals, and those heart-healthy omega-3’s you often hear about. In fact, the Dietary Guidelines for Americans states that the average American should eat 8 ounces of seafood per week!
“Sustainably caught” seafood is also really important! This means that Alaska will only harvest as much fish as the environment can handle. This gives the ecosystem time to replenish each year. This is so important that Alaska literally wrote sustainability into their constitution in 1959. They also have a checks and balances system in place. This systems ensure that state, federal, and international organizations practice methods that uphold Alaska’s high standards.
With these systems in place, proud fisherman who often come from families who have been commercial fishing for generations, harvest 60% of all the wild caught seafood in the United States. In addition to salmon, haddock, pollock, crab, cod, and more are caught in Alaska’s pristine waters.
With all that said, I highly encourage you to #AskForAlaska to ensure sustainability as well as amazing taste!
Lemon Garlic Alaska Salmon Cakes with Aioli
If you are using fresh salmon, you will need to season it with salt and pepper, cook it, let it cool, and shred it before beginning this recipe.
You can make the Aioli ahead of time if you’d like. It only takes a couple of minutes to make, so you can easily make it while cooking the salmon cakes or afterwards, as well.
Combine the shredded salmon , bread crumbs, onion powder, paprika, garlic, lemon zest, and egg in a medium size bowl.
Form 6-7 salmon cakes by taking a handful of the mixture and squeezing it into a tight ball (this will help it bind together). Flatten slightly until it’s about a 1/2-inch thick and shape the edges into a circle. You may need to add a few drops of water or lemon juice if the patties are too try to hold together.
To cook, heat the olive oil in a large skillet over medium heat. Cook the salmon patties for about 4 minutes, then flip and cook for an additional 3-4 minutes.
To make the aioli, combine the mayonnaise, garlic, lemon zest, and lemon juice in a small bowl. Whisk until well combined.
I like to serve these Lemon Garlic Alaska Salmon Cakes as an appetizer or finger food at parties. I will usually set them on a serving tray with the bowl of Aioli close by.
Lemon Garlic Salmon Cakes
Lemon Garlic Alaska Salmon Cakes
- Preheat oven to 425°F.
- Season the salmon fillets with salt and pepper and place in a baking dish. If there is skin, make sure to place the fillets skin side down.
- Bake for 10-15 minutes, or until the salmon easily flakes apart with a fork.
- Shred the salmon and place in a large bowl with the breadcrumbs, paprika, shallot, garlic, lemon zest, and eggs. Mix until well combined
- Form 12 evenly sized salmon cakes by taking a handful of the mixture and squeezing it into a tight ball. Flatten slightly until it's about a 1/2-inch thick and shape the edges into a circle.
- To cook, heat the olive oil in a large skillet over medium heat. Cook the salmon patties for about 4 minutes, then flip and cook for an additional 3-4 minutes or until fully cooked through.
Tips and Techniques
- Using freshly cooked salmon is best, but you can use canned or pouches of salmon to make this recipe even quicker and easier, if you prefer. There is no need to cook canned salmon - simply mix it with the salt and pepper, then follow the remaining instructions.
- Try these Lemon Garlic Salmon Cakes with a side of Roasted Garlic Lemon Aioli. The aioli can also be made with raw garlic.
- Store leftovers in an airtight container in the refrigerator. Use within 3 days.
How to Make This Recipe Low CarbThis recipe is already fairly low in carbohydrates, but you can make it slightly lower in carbs and more suitable for those following a keto diet by making one small adjustment. Simply swap out the panko bread crumbs for blanched almond flour.
How to Make This Recipe Gluten FreeThere are two different ways to make this recipe gluten free. You can either follow the directions above for making the recipe low carb, or simply swap out the regular panko breadcrumbs for gluten free panko breadcrumbs. ** Nutritional information is an estimate and may vary.