Description
These Lemongrass Salmon Cakes are crispy on the outside, tender inside, and bursting with citrusy herbs. Paired with a creamy garlic-basil aioli, they’re perfect for a quick dinner or an elegant appetizer.
Ingredients
Scale
- 14 oz canned or cooked fresh salmon, flaked
- 1 tablespoon finely minced lemongrass
- 3 cloves garlic, minced
- 2 green onions, thinly sliced
- 1/2 cup breadcrumbs
- 1 large egg
- 1 tablespoon soy sauce
- Zest from 1 lime
- 1/2 cup mayonnaise
- 1/4 cup fresh basil, packed
- Olive oil, for frying
- Salt and pepper to taste
Instructions
- Place a non-stick skillet over medium heat and let it preheat while preparing the mix.
- In a mixing bowl, combine salmon, lemongrass, garlic, green onion, breadcrumbs, egg, soy sauce, lime zest, salt, and pepper. Mix well.
- Lightly coat your skillet with olive oil and let it heat until shimmering.
- Shape the salmon mixture into small patties, about 2–3 inches wide.
- Fry the patties for 3–4 minutes on each side until golden brown and crispy.
- To make the aioli, blend mayonnaise, roasted garlic, fresh basil, lime juice, and a pinch of salt until smooth.
- Serve the salmon cakes warm with the garlic-basil aioli on the side or drizzled on top.
Notes
- Chill the salmon mixture before shaping to make handling easier.
- Use a fork to flake salmon and keep the texture light.
- Roast garlic ahead of time for a sweeter, deeper flavor in the aioli.
- Try baking instead of frying for a lighter version.
Nutrition
- Serving Size: 2 cakes with aioli
- Calories: 350
- Sugar: 1g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 85mg