Ingredients Jump to Instructions ↓

  1. 1 pound piece of boneless, skinless smoked salmon fillet

  2. 1/2 cup fresh breadcrumb s

  3. 2 tablespoons mayonnaise

  4. 3 tablespoons grated shallot

  5. 1 teaspoon minced garlic

  6. 3 tablespoons minced fresh parsley leaves

  7. 1 tablespoon chopped fresh dill

  8. 1 teaspoon sea salt

  9. 1/4 teaspoon pepper

  10. 1 tablespoon lemon juice

  11. 1/2 cup all-purpose flour

  12. 2 large egg s, beaten

  13. 1 cup panko bread crumbs

  14. 1/2 cup canola oil , plus more if needed Fresh Cut Herb & Lemon Aioli:

  15. 1 cup mayonnaise

  16. 1 tablespoon finely chopped fresh basil

  17. 1 tablespoon finely chopped fresh dill

  18. 1 tablespoon finely chopped fresh chives

  19. 1 tablespoon finely chopped fresh parsley

  20. 2 teaspoons minced garlic

  21. 2 tablespoons freshly squeezed lemon juice

  22. 1/4 teaspoon sea salt

  23. 1/4 teaspoon black pepper

Instructions Jump to Ingredients ↑

  1. Pan-Fried Smoked Salmon Cakes: Chop the smoked salmon into ¼-inch chunks and place in a large mixing bowl. Add in the breadcrumbs, mayonnaise, shallot, garlic, parsley, dill, sea salt, pepper, and lemon juice. Gently mix until well incorporated. Chill in refrigerator for 30 minutes. Divide mixture into fourths and form into 1-inch thick patties. Place the flour and panko crumbs into separate pie pans. Dip the salmon patties in the flour to cover, shake off excess. Dip each patty into the egg to coat, transfer to the panko crumbs and evenly coat all sides. Heat the canola oil in a large non-stick skillet set over medium-high heat for about 4 minutes or until oil is very hot, but not smoking. Add the salmon patties and cook for about 3 to 4 minutes per side or until medium golden brown. Serve immediately with the Fresh Cut Herb & Lemon Aioli. Fresh Cut Herbs & Lemon Aioli: Add all the ingredients into a small glass mixing bowl and stir to mix well. Keep chilled until ready to serve.


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