Fresh Salmon Cakes with Lemon-Dill and Caper Aioli

A close-up view of five freshly prepared fresh salmon cakes next to a small bowl holding Lemon-Dill and Caper Aioli.

Fresh Salmon Cakes with Lemon-Dill and Caper Aioli

Course: Appetizer or Entree

Cuisine: American

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings:

Calories: 512kcal

Author: Kris Longwell

These Fresh Salmon Cakes feature succulent, oven-roasted fillets and a perfectly crispy Panko crust for a gourmet take on a classic favorite. Paired with a zesty, handcrafted Lemon-Dill and Caper Aioli, they offer a sophisticated balance of buttery texture and bright, coastal flavor in every bite.

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Equipment

1 medium skillet for sautéing
1 Large skillet for lightly frying

Ingredients

1½ cups lemon-basil and caper aioli
1½ lbs salmon fresh fillet, skin removed
2 tablespoon olive oil
salt and pepper
2 tablespoon unsalted butter
1 medium shallot finely chopped
1 medium red bell pepper seeded and finely chopped
2 stalks celery finely chopped
2 cups Panko breadcrumbs divided
1 large egg lightly beaten
2 tablespoon prepared aioli
1 tablespoon Dijon mustard
¼ cup Italian parsley chopped
1 tablespoon Old Bay seasoning
¾ teaspoon Kosher salt
½ teaspoon black pepper
vegetable oil for frying
lemon wedges for serving

Instructions

Do Ahead

Prepare the Lemon-Dill and Caper Aioli. Cover with plastic wrap and chill for at least 30 minutes or up to 24 hours.
1½ cups lemon-basil and caper aioli

Make the Salmon Cakes

Preheat oven to 350°F.
Place the salmon on a baking sheet lined with parchment paper or a silicone mat. Brush olive oil over the tops of the salmon and season liberally with salt and pepper. Roast the salmon for 13 to 15 minutes until opaque. Remove from the oven and flake it apart with two forks. Let cool.
1½ lbs salmon, 2 tbsp olive oil, salt and pepper
Meanwhile, heat the butter (2 tbsp) in a medium skillet over medium heat. Add the shallots, bell peppers, and celery, and sauté, stirring often, until soft, about 4 to 5 minutes. Transfer to a bowl and allow to cool for about 15 minutes.
2 tbsp unsalted butter, 1 medium shallot, 1 medium red bell pepper, 2 stalks celery
In a large bowl, add the salmon and the sautéed veggies. Add ¼ cup of the Panko, egg, aioli (2 tbsp), Dijon, parsley, Old Bay seasoning, salt, and pepper. Use a large wooden spoon or spatula to gently mix until completely combined.
2 cups Panko breadcrumbs, 1 large egg , 2 tbsp prepared aioli, 1 tbsp Dijon mustard, ¼ cup Italian parsley, 1 tbsp Old Bay seasoning, ¾ tsp Kosher salt, ½ tsp black pepper
Place the rest of the Panko (about 1½ cups) in a shallow bowl or plate. Form 6 patties in your hands, about 1 to 1½ inches thick. Dredge each one through the Panko on each side. Place patties on a plate or platter, cover with plastic wrap, and chill in the fridge for 30 minutes.
Add about 1 inch of vegetable oil to a sturdy skillet. Heat over medium-high heat. Once the oil is shimmering (about 350°F), and working in batches, carefully add the salmon cakes to the oil. Fry for about 3 to 5 minutes per side, until deeply golden on both sides. Drain on paper towels.
vegetable oil
Serve warm with lemon wedges and plenty of the aioli.
lemon wedges

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Fresh is Best: For the ultimate texture, use fresh salmon fillets roasted until just opaque. If you have leftover cooked salmon, that works beautifully too—just ensure you flake it gently to keep those nice, meaty chunks intact.
The Chill Factor: Do not skip the 30-minute refrigeration step after shaping your patties. This is the secret to ensuring the cakes hold their shape and don't fall apart when they hit the hot skillet.
The Secret Binder: Using a few tablespoons of the prepared Lemon-Dill and Caper Aioli inside the salmon mixture adds a layer of moisture and seasoning that takes these cakes to the next level.
Perfect Searing: Use a neutral oil with a high smoke point for frying. For that extra "bistro" flavor and a beautiful golden color, add a small pat of butter to the oil once it’s hot, just before adding the cakes to the pan.
Don't Overcrowd: Fry the cakes in batches if necessary. Overcrowding the pan drops the oil temperature, which can lead to the cakes absorbing too much oil and becoming soggy rather than crispy.
Storage & Reheating: Leftover salmon cakes can be stored in an airtight container in the refrigerator for up to 3 days. To maintain the crispy crust, reheat them in a 350°F oven or an air fryer until warmed through.

Nutrition