While potato cakes might be dismissed as mundane and traditional, this rendition of ‘Salmon & Potato Cakes with Lemon Aioli Mayonnaise’ will have you regretting not trying them sooner. Achieving a perfect balance of crispiness on the outside and a soft, flavourful interior, these salmon cakes are remarkably straightforward to prepare—making them an excellent choice for a hassle-free midweek meal. Pair them with a refreshing green salad to create a satisfying and delicious dinner experience.

Salmon & Potato Cakes with Lemon Aioli Mayonnaise on baking paper with green salad in a white bowl and lemon wedges. Grey background

Combine the rich flavors of potato and salmon with zesty elements like lemon, capers, and herbs in these delectable patties. Shaped into uniform rounds, coated with crispy panko breadcrumbs, and shallow-fried to a golden brown, these creations offer an irresistible crunch. What more could one ask for?

Not only are they simple and easy to prepare, but they can also be made in advance. Craft the patties, coat them in breadcrumbs, and store them in the fridge until you’re ready to cook.

For these patties, I opted for canned pink salmon due to the unavailability of red salmon at my local supermarket. While red salmon is a preferable choice for some, pink salmon proves to be a cost-effective and still quite tasty alternative.

Alternatively, using fresh Atlantic salmon adds an extra layer of excellence. Cook it, let it cool, then flake it into pieces for an even more delightful flavour. Keep in mind that while fresh salmon is a bit pricier, canned salmon offers the convenience of being stored in your pantry until the craving for these fish patties strikes.

Perfect for dinner, picnics, brunches, and lunches, these fish cakes also make an excellent meal prep option for work or kids’ lunch boxes. Whether served hot, warm, or cold, they deliver a delightful culinary experience.

Step-by-step

Assembling these salmon cakes is a breeze, and the process is incredibly straightforward. I typically begin by preparing the Lemon Aioli Mayonnaise first, allowing the flavours ample time to meld together for an extra flavourful experience.

MAKING THE SALMON CAKES

COOKING THE SALMON & POTATO CAKES

salmon & potato cakes on baking paper with green salad, lemon wedges and aioli

mmmm, delicious!

Serving suggestions

Here are some great serving suggestions to elevate your salmon cakes:

Classic Dinner: Serve the salmon cakes as the main dish alongside sides like roasted vegetables, mashed potatoes, or a fresh green salad. Dollop with the Lemon Aioli Mayonnaise over the cakes for a burst of citrusy flavour.
Burger Style: Place a salmon cake on a bun, add your favorite burger toppings like lettuce, tomato, and red onion, and generously spread Lemon Aioli Mayonnaise for a delicious salmon burger experience.
Salmon Cake Salad: Create a vibrant salad by placing salmon cakes on a bed of mixed greens. Top with cherry tomatoes, cucumber, and avocado.
Appetiser Platter: Serve smaller-sized salmon cakes as appetisers on a platter with toothpicks for easy picking. Include a small bowl of Lemon Aioli Mayonnaise for dipping.
Brunch Delight: Incorporate salmon cakes into a brunch spread. Serve them alongside poached eggs and a side of Hollandaise sauce.
Slider Party: Make smaller-sized salmon cakes and serve them as sliders at a party or gathering. Provide Lemon Aioli Mayonnaise for guests to customise their sliders.
Wrap or Pita: Place a salmon cake inside a tortilla wrap or pita bread. Add fresh vegetables, greens, and a generous spread of Lemon Aioli Mayonnaise for a delightful handheld meal.

Storage

To store the salmon cakes and lemon aioli mayonnaise:

Salmon Cakes:
- Refrigeration: Place any leftover salmon cakes in an airtight container and store them in the refrigerator. They can typically be stored for up to 2-3 days.
- Freezing: If you want to store them for a longer period, consider freezing. Arrange the cooled salmon cakes in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container, separating each cake with parchment paper. Label with the date and store for up to 2-3 months.
Lemon Aioli Mayonnaise:
- Refrigeration: Store the Lemon Aioli Mayonnaise in a sealed container in the refrigerator. It should be consumed within 1-2 weeks for optimal freshness.
- Freezing: Mayonnaise doesn’t freeze well as it may separate upon thawing, so it’s best to refrigerate rather than freeze.

Before reheating or serving, allow the frozen items to thaw in the refrigerator. Reheat the salmon cakes in the oven or a frying pan for best results, and give the Lemon Aioli Mayonnaise a good stir before using to ensure a consistent texture and flavour.