These salmon patties, also known as salmon cakes, are a delicious way to incorporate more healthy fish into your diet. They’re also have some veggies mixed in and can easily be made ahead if needed. You can make larger patties, as I show here, for serving as a main course or make smaller patties to serve as an appetizer. This bright and tart aioli made with preserved lemons is a perfect accompaniment to these patties but it’s optional; the patties are quite delicious all on their own.

This recipe shows you how to make salmon patties starting with fresh salmon but if you want to use canned or packaged salmon, just skip the first “salmon” part of the recipe. This is also a perfect way to use leftover salmon.

Preserved lemons are pretty easy to find nowadays but if you want to make your own, here’s my recipe for them.

Salmon Patties (aka Salmon Cakes) with Preserved Lemon Aioli Recipe

Salmon

• 3/4 lb. salmon, skin on is fine
• 1 teaspoon olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper

Directions

• Preheat oven to 400°
• Line a small baking sheet with aluminum foil
• Brush salmon with olive oil
• Sprinkle with salt and pepper
• Bake salmon for about 15 minutes, until it flakes at the thickest part
• Remove from oven and let cool
• If skin is on, use a spatula to gently separate the skin and discard it
• Refrigerate salmon until well chilled

Salmon Patties (Salmon Cakes) – this recipe makes about 10 regular-size patties

• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1/2 cup (generous) small-diced red onion
• 1 cup (generous) small-diced celery
• 1 cup (generous) small-diced red pepper (yellow or orange will also work)
• 1 teaspoon Old Bay seasoning
• 1 teaspoon Worcestershire sauce
• 2 tablespoons minced fresh parsley
• 3/4 lb. cooked salmon
• 2 large egg whites (save an egg yolk for the aioli if you’re making it)
• 3/4 cup panko breadcrumbs
• 1/2 cup mayonnaise (I prefer the olive oil type)
• 2 tablespoons olive oil (divided in half)
• 2 tablespoons butter (divided in half)

Directions

• Heat olive oil in a skillet over medium heat
• Add garlic, onion, celery, and pepper and cook for 5 minutes, stirring occasionally
• Stir in Old Bay and Worcestershire
• Cook for 5 more minutes or until veggies are softened
• Stir in parsley and remove from heat
• Let mixture cool completely before making the patties
• Place salmon in a medium-size bowl and use a fork to break it up into flakes, making sure there are no large chunks remaining
• Add cooled veggie mixture, egg whites, breadcrumbs, and mayonnaise and stir well until everything is well combined
• Chill mixture for at least 1/2 hour – this makes forming the patties much easier and helps them stay together in the cooking process
• Scoop a large heaping spoonful of the mixture out, roll it into a ball and then flatten it gently. I find that forming them on a flat surface, using one hand to press in the edges, works the best.
• Place finished patty on a plate and continue with the rest of the mixture
• In a large, heavy skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat until the butter is fully melted and it and the oil are hot
• Place 5 patties in the skillet, leaving plenty of space around each, and cook for about 3-4 minutes. Be sure to let one side get a good sear before flipping.
• Using a spatula, gently flip the patties over and cook for 3-4 minutes more.
• Gently remove the patties from the pan and place on paper towels to blot any excess oil
• Add remaining tablespoon each of oil and butter and heat
• Add remaining salmon patties and repeat cooking process

Serve with a side of fresh greens and lemon aioli as I show here or use your own ideas! Steamed veggies also make a delicious side for these and if you’re making the aioli, steamed asparagus pairs well with it.

Preserved Lemon Aioli

• 1 medium clove of garlic, minced very fine
• 1 large egg yolk (saved from the egg whites you used for the salmon patties)
• 1 tablespoon fresh lemon juice
• 1 tablespoon + 1/4 cup extra virgin olive oil (you’ll use the tablespoon separately)
• 2 tablespoons finely chopped preserved lemon (I use only the rinds, rinsed well)

Directions

• In a small bowl, whisk garlic, egg yolk, lemon juice and 1 tablespoon of the olive oil together until smooth and creamy.
• Whisk in the preserved lemon
• Slowly drizzle in the remaining 1/4 cup of olive oil, whisking the entire time, keeping the aioli well blended (if it’s easier, add a tablespoon of the olive oil and whisk it in well, then add another and whisk it in well, and repeat)
• Serve a small amount as a side to your salmon patties

A note on the salmon – I do prefer to use wild coho salmon when I make these but Atlantic salmon certainly works just as well. How can you really go wrong with salmon?

Also, if you prefer, you can eliminate the butter in the cooking process and replace it with olive oil. I like the flavor boost that the butter provides but it’s optional.

When cooking the patties, don’t be afraid to get a little char on them as I show here; it just adds to the flavor.

Finally, if you prefer to make tuna patties instead of salmon patties, this recipe works just as well. Never be afraid to play with your food!

Enjoy!