Salmon Cakes

Salmon Cakes topped with Tarragon and Lemon Aioli

Salmon Cakes with Aioli Sauce Recipe

Salmon cakes can be unbelievably delicious, but working with fresh salmon can be time-consuming and difficult. This recipe for salmon cakes is quick and easy. The recipe uses premade main ingredients. Some recipes refer to Salmon Cakes as Salmon Patties; I consider a patty more of something for a burger-type dish. The presence of pin bones in salmon is often a negative aspect for the cook when preparing it. And whether the guests will enjoy the finished dish if bones are present. Canned sockeye salmon is easier and faster than fresh and dramatically reduces the difficulty of pin bones. Canned salmon cooked in the can during processing softens the pin bones, lessening the associated challenges. I prefer this recipe with a higher-grade sockeye salmon or red salmon. Sockeye salmon has a decently robust flavor profile; the red color adds some inviting appearance to the salmon cakes.

 To be cautious, put the canned salmon into a mixing bowl. Then, gently flake it, looking for any objectionable bones you will pick out. After you have flaked and examined the salmon, then proceed to add the wet and dry ingredients. I like to alternately add the wet and dry ingredients for the salmon cakes a third at a time. Add a third of the wet ingredients to the flaked salmon, then a third of the dry ingredients, and mix well with a fork. Repeat the process two more times. The salmon, binding ingredients, and seasonings will be well mixed together.

 Emulsifying the wet ingredients makes them much more manageable when combined with the dry ingredients and the salmon. In preparing the ingredients, you whisk mayonnaise into a beaten egg. The mayonnaise will clump at first. Brisk whisking will bring the whole egg into the mayonnaise emulsion along with some Arome liquid seasoning. Mayonnaise and whole egg function as the binder to hold the salmon cakes together. The Maggi Arome liquid seasoning adds a depth of flavor. The overall result is a more homogeneous mixture of ingredients with the salmon.

What is Aioli Sauce?

Lemon Tarragon Aioli tops the salmon cakes of this recipe. Aioli has strong ties to the cuisine of the Provence region of Southern France. In his 1958 book The Food of France, Waverly Root states that Aioli is “sometimes referred to as the butter of Provence.” The author also comments that you will find Aioli “smeared copiously over a dish of mixed vegetables.” As Aioli became popular in America, there are many more dishes to smear it on. Olive oil and Garlic make up Aioli in its simplest form. Aioli is garlic mayonnaise, perfect for adding other herbs and flavoring. Many excellent premade Aioli sauces are available.

This recipe makes three salmon cakes. The recipe is easily scaled up to entertain guests.

Ingredients for Salmon Cakes

• 6 oz Can sockeye salmon, skinless and boneless

•  1/4 cup seasoned Italian Breadcrumbs

•  1 large egg,

•   1 tsp Lemon pepper

•  1 tsp Chives

•  1 tbsp mayonnaise

•  1/2 tsp Arome, Maggi liquid seasoning

• Aioli sauce, jarred, Stonewall Kitchen

•  1 tbsp dried parsley

•  2 lemon wedges

•  2 tbsp Olive oil

•  1 Tbsp butter, unsalted

Recipe Instructions:

1. Mix your wet ingredients (Egg, Arome, Mayo) in a bowl, stir whip with a fork to emulsify; this only takes about 1-2 minutes, vigorously stirring to get a uniform, smooth mixture

2.  Mix your dry ingredients in a bowl (breadcrumbs, lemon pepper, chives)

3.  Drain off water from a can of salmon and place it into a mixing bowl; flake with a fork.

4.  Pour a third of the wet ingredients onto the salmon, followed by a third of the dry ingredients

5.  Separate the mixture into three even portions on a clean plastic cutting board. Handling and forming the salmon also allows you to feel for any objectionable bones. Form the portions into patties about three-quarters of an inch thick and about two-and-a-half-inch diameter.

6. Using a sauté pan, heat olive oil and butter over medium heat.

7.  Cook each side for 3 minutes, then flip and cook for three more minutes. The cakes should be golden brown.

8. Top with an Aioli sauce. You can make or buy aioli sauce. One of the better premade-premade sauces is by Stonewall Kitchen. Various excellent aioli sauce types of Stonewall Kitchen go excellent with salmon cakes.

9. Garnish with dry parsley and a lemon wedge or two.

 Tips:

 When working with fish, a plastic cutter board is easy to clean, deodorize, and sterilize.