I’m a huge fan of salmon. My Salmon Cakes With A Chive-Dill Aioli is one of my favorite recipes.
Salmon pairs perfectly with asparagus so that was an obvious choice to go along with my Salmon Cakes. There’s a great recipe for Roasted Asparagus With Lemon Pepper on my site. The link will be posted below. How about Salmon Cake Sliders? Topped with peppery arugula and slices of avocado. These sliders are super delicious.
To the large mixing bowl start by adding the mayonnaise, dijon mustard, capers, fresh chives and dill, mix to combine.
I’m starting the Chive-Dill Aoili for the Salom Cakes.
Sometimes I may have other things in the picture that don’t apply to this recipe, only because I’m trying to multi-task. The large mixing bowl and mayonnaise are what’s important here.
Prep Time 30 minutes
Inactive Prep Time: 1 hour 50 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 45 minutes
Yields: 10 cakes
Equipment: 1 rimmed baking sheet pan, 1 non-stick (12-inch) sautè pan, 2 large mixing bowls, 1 (2.25 ounce) cookie-dough scoop (large cookie-dough scoop), chef’s knife, Microplane
1/2 pound fresh wild salmon
2 tablespoons of olive oil
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
4 tablespoons of butter, unsalted, reserve 2 tablespoons
2 tablespoons of olive oil
1 small red onion, fine dice
1 1/2 cups of celery, fine dice (about 4 stalks)
1/2 cup of red bell pepper, fine dice
1/2 cup small yellow bell pepper, fine dice
1/4 cup of Italian flat-leaf parsley, finely chopped
1 tablespoon capers, drained
1 tablespoon of fresh dill, finely chopped
1 tablespoon of fresh chives, finely chopped
1/2 teaspoon Worcestershire sauce
1 teaspoon of Old Bay seasoning
1 cup Panko bread crumbs, processed
1/2 cup of good mayonnaise
1 tablespoon Dijon mustard
2 large eggs, lightly beaten
Fresh chives for garnish (1 1/2 inches in length)
Lemon slices for garnish
Side of Lemon Pepper Asparagus, link below
Ingredients For Salmon Cake Sliders:
1 package of Hawaiian buns
1/2 stick of butter, unsalted
2 avocados, sliced
2 cups of arugula
Ingredients For Aioli:
1/2 cup of mayonnaise
1 tablespoon of Dijon mustard
1/2 lemon, juiced
1 clove garlic, freshly grated
1 tablespoon fresh dill, finely chopped, extra for garnish
1 teaspoon of fresh chives, finely chopped
Pinch of Kosher salt
Pinch of freshly ground black pepper
Directions For Aioli:
In a bowl add the mayo and Dijon mustard. Add the lemon juice, grated garlic, pinch of Kosher salt, pinch of fresh ground black pepper, fresh chopped dill, and fresh chopped chives. Mix all the ingredients together, cover with plastic wrap, and chill until ready to use.
To start, place 1 cup of Panko breadcrumbs into a mini food processor. Pulse until the breadcrumbs become slightly finer in texture.
Preheat the oven to 350-degrees F.
Place the salmon on a sheet pan, skin side down. Drizzle a little olive oil, salt, and pepper, and bake for about 15 to 20 minutes, or just until cooked. When the salmon is done, remove and cover with foil and let rest for another 15 minutes.
After the salmon has rested, transfer to the refrigerator to cool, around 15 to 20 minutes. This will allow the salmon to flake and come right away from the skin. You want to flake the salmon in large chunks, you really want to see the salmon throughout the cakes.
In a large sautèpan, over medium-low heat, using 2 tablespoons each of butter and olive oil, add all the veggies, Worcestershire sauce, Old Bay seasoning, 1/2 teaspoon of Kosher salt, and 1/2 teaspoon of fresh ground black pepper. Cook, stirring frequently, for 15 to 20 minutes until soft. Remove the pan off the heat and allow to cool completely. Once cooled, transfer the vegetable mixture to a large mixing bowl add the breadcrumbs and finely chopped flat-leat Italian parsley, mix to combine.
Flake the chilled salmon into a large bowl containing the mayonnaise. Add the capers, Dijon mustard, finely chopped dill, and chives, stir to combine. Add the bowl containing the salmon mixture to the bowl containing the vegetable mixture, stir to combine. Cover with plastic wrap and transfer to the refrigerator to chill for 30 minutes. Using a 2.25-ounce cookie dough scoop, shape into 10 salmon cakes. Transfer back to the refrigerator for 1 hour to set.
Preheat oven to 250-degrees F.
Heat the remaining 2 tablespoons of butter and 2 tablespoons of oil, in a large sautèpan, over medium heat. In batches, add in the salmon cakes and fry for 3 minutes on each side, or until golden brown. Line a plate with a paper towel setting the salmon cakes on the plate to drain. Next, transfer the salmon cakes onto a baking sheet pan to keep warm in the oven.
Serve the Salmon Cake Sliders on buttered toasted buns with arugula and avocado. This dish is great with a side of my Lemon Pepper Asparagus.
There you have it, my Salmon Cakes With A Chive Dill Aioli Sauce.