Easy Salmon Cakes with Lemon-Thyme Aioli is protein-packed and ready in under 30 minutes. A healthy weeknight meal prepared with just eight ingredients!
Easy Salmon Cakes with Lemon-Thyme Aioli is the perfect weeknight meal. This recipe calls for just a few ingredients and most of them are kitchen staples. Chop, mix, chill, cook and eat!
Easy Salmon Cakes Preparation
First, dice the onions and celery. Next, open and drain two 6-oz. cans of salmon. Flake the salmon in a bowl. Gather and measure remaining ingredients.
Add salmon, onions, celery, and thyme leaves to a large bowl. Stir to combine these ingredients.
Prep Tip: It is easiest to remove fresh thyme leaves from the sprig when leaves are very dry. Simply hold the thyme sprig in one hand while sliding your opposite thumb/forefinger down the sprig to remove leaves.
If you do not have fresh thyme, you may substitute dry thyme leaves. Typically you can use the ratio that one tablespoon of fresh thyme equals about 3/4 – one teaspoon of dried thyme.
Here’s a Kitchn article further describing how to choose the correct ratio when substituting dried for fresh herbs.
Stir to combine these ingredients. Crack one whole egg and one egg white into a separate bowl. Add eggs to ingredients in large bowl and stir to combine.
How to Make Easy Salmon Cakes with Lemon-Thyme Aioli
Mold the salmon mixture into eight uniform cakes.
Prep Tip: Use disposable gloves for this step.
Place salmon cakes on a baking sheet or plate and chill in the refrigerator for approximately 10 minutes. This step ensures that the cakes don’t fall apart during the cooking process.
While the salmon cakes are chilling, prepare the lemon-thyme aioli. Add fresh thyme leaves and lemon juice to mayonnaise and whisk to combine. Chill the aioli in the refrigerator until ready to serve.
Pour oil into a 12″ cast iron skillet to a depth of 1/2″. Heat oil over high heat. Once oil is hot, add each salmon cake to cook for approximately three minutes per side.
Remove cooked salmon cakes from oil and drain on a paper-towel lined plate to soak up excess oil. Plate your Easy Salmon Cakes with Lemon-Thyme Aioli and serve immediately.
Serving Suggestions and Adaptations for Easy Salmon Cakes with Lemon-Thyme Aioli
Easy Salmon Cakes with Lemon-Thyme Aioli are delicious on their own, on top of a bed of arugula or alongside your favorite vegetables.
This recipe is naturally gluten-free and can be dairy-free if you omit the aioli. Serve salmon cakes with fresh lemon wedges.
Please let us know if you try our Easy Salmon Cakes with Lemon-Thyme Aioli by leaving a rating and comment.
If you’re interested in other quick seafood meals ready in under 30 minutes, check out my Lemony Shrimp Quinoa Bowl!
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- 12 oz. canned salmon wild
- 1 cup cornmeal
- 1/4 cup celery diced
- 1/4 cup onion diced
- 1 egg
- 1 egg white
- 2 T. fresh thyme leaves
- Kosher salt to taste
- ground black pepper to taste
- vegetable oil
- lemon garnish
- 1/2 cup mayonnaise light
- 1 1/2 T. lemon juice
- 2 t. fresh thyme
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