Lemony salmon fishcakes: Prepare to embark on a culinary adventure that will tantalize your taste buds and leave you craving more! Imagine biting into a crispy, golden-brown exterior, giving way to a flaky, succulent salmon filling bursting with zesty lemon flavor. These aren’t your average fishcakes; they’re a symphony of textures and tastes that will elevate your weeknight dinner or impress your guests at a sophisticated brunch.
Fishcakes, in their various forms, have a rich history, dating back centuries as a resourceful way to utilize leftover fish. Coastal communities around the world have their own unique versions, each reflecting local ingredients and culinary traditions. Our lemony salmon fishcakes recipe draws inspiration from these traditions, adding a modern twist with the bright, citrusy notes of lemon that perfectly complement the richness of the salmon.
But what makes these fishcakes so irresistible? It’s the perfect balance of flavors and textures. The flaky salmon provides a delicate richness, while the lemon adds a refreshing zing. The crispy exterior contrasts beautifully with the soft, flavorful interior. Plus, they’re incredibly versatile! Serve them as a starter with a dollop of aioli, as a light lunch with a fresh salad, or as a satisfying main course with roasted vegetables. They’re also surprisingly easy to make, making them a perfect option for busy weeknights when you crave a delicious and healthy meal without spending hours in the kitchen. Get ready to discover your new favorite way to enjoy salmon!
Ingredients:
- For the Fishcakes:
- 1 lb skinless salmon fillet, cooked and flaked
- 1 large russet potato, peeled, boiled, and mashed
- 1/2 cup panko breadcrumbs, plus extra for coating
- 1/4 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- 1 small shallot, finely minced
- 1 clove garlic, minced
- 1 large egg, lightly beaten
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons olive oil, for cooking
- For the Lemon-Dill Aioli (Optional):
- 1/2 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh dill
- 1 clove garlic, minced
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
Preparing the Salmon and Potato:
- Cook the Salmon: You have a few options here. You can bake the salmon in a preheated oven at 375°F (190°C) for about 12-15 minutes, or until it flakes easily with a fork. Alternatively, you can pan-fry it in a little olive oil over medium heat for about 5-7 minutes per side, or until cooked through. Poaching is another great method gently simmer the salmon in water or broth until cooked. Whichever method you choose, make sure the salmon is cooked through and then let it cool slightly before flaking it with a fork. Be sure to remove any bones!
- Boil the Potato: Peel the potato and cut it into evenly sized chunks. Place the potato in a pot and cover with cold water. Bring to a boil and then reduce the heat to a simmer. Cook for about 15-20 minutes, or until the potato is tender and easily pierced with a fork. Drain the potato well and then mash it thoroughly with a potato masher or ricer. You want a smooth, lump-free consistency. Let the mashed potato cool slightly before proceeding.
Making the Fishcake Mixture:
- Combine the Ingredients: In a large bowl, gently combine the flaked salmon, mashed potato, panko breadcrumbs, mayonnaise, lemon juice, lemon zest, dill, parsley, shallot, garlic, egg, Dijon mustard, salt, and pepper. Be careful not to overmix, as this can make the fishcakes tough. You want everything to be just combined.
- Adjust Seasoning: Taste the mixture and adjust the seasoning as needed. You might want to add a little more salt, pepper, lemon juice, or dill, depending on your preference. Remember that the flavors will mellow out slightly during cooking, so don’t be afraid to be generous with the seasoning.
- Shape the Fishcakes: Divide the mixture into equal portions, about 1/3 cup each. Gently shape each portion into a round or oval fishcake, about 3/4 inch thick. Be gentle when shaping them, as the mixture can be delicate.
- Coat with Breadcrumbs: Place the extra panko breadcrumbs in a shallow dish. Gently dredge each fishcake in the breadcrumbs, making sure to coat all sides evenly. This will help the fishcakes crisp up nicely during cooking.
- Chill the Fishcakes: Place the breaded fishcakes on a baking sheet lined with parchment paper. Cover them loosely with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This will help them firm up and prevent them from falling apart during cooking. Chilling is a crucial step, don’t skip it!
Cooking the Fishcakes:
- Heat the Oil: Heat the olive oil in a large skillet over medium heat. Make sure the skillet is large enough to accommodate the fishcakes without overcrowding them. Overcrowding the pan will lower the temperature of the oil and result in soggy fishcakes.
- Cook the Fishcakes: Carefully place the fishcakes in the hot oil, leaving some space between them. Cook for about 4-5 minutes per side, or until they are golden brown and heated through. Be careful not to burn them. If they are browning too quickly, reduce the heat slightly.
- Drain on Paper Towels: Remove the cooked fishcakes from the skillet and place them on a plate lined with paper towels to drain off any excess oil.
- Repeat: Repeat the cooking process with the remaining fishcakes, adding more olive oil to the skillet as needed.
Making the Lemon-Dill Aioli (Optional):
- Combine Ingredients: In a small bowl, whisk together the mayonnaise, lemon juice, dill, garlic, salt, and pepper until smooth and well combined.
- Adjust Seasoning: Taste the aioli and adjust the seasoning as needed. You might want to add a little more lemon juice, dill, or garlic, depending on your preference.
- Chill: Cover the aioli and refrigerate for at least 30 minutes to allow the flavors to meld. This step is optional, but it will improve the flavor of the aioli.
Serving the Fishcakes:
- Serve Immediately: Serve the lemony salmon fishcakes immediately while they are still warm and crispy.
- Garnish: Garnish with fresh dill sprigs and lemon wedges.
- Serve with Aioli: Serve with the lemon-dill aioli for dipping, if desired. The aioli adds a creamy, tangy element that complements the fishcakes perfectly.
- Side Dishes: These fishcakes are delicious served with a variety of side dishes, such as a green salad, roasted vegetables, or coleslaw. They also make a great appetizer or light meal.
Conclusion:
And there you have it! These Lemony Salmon Fishcakes are so much more than just a quick weeknight dinner; they’re a burst of fresh, vibrant flavor that will leave you feeling satisfied and energized. I truly believe this recipe is a must-try for anyone looking to add a healthy and delicious dish to their repertoire. The combination of flaky salmon, zesty lemon, and aromatic herbs creates a symphony of tastes that is simply irresistible.
But why are these fishcakes so special? Beyond the incredible flavor, they’re incredibly versatile. They’re perfect as a light lunch, a satisfying dinner, or even as appetizers for your next gathering. Plus, they’re packed with protein and healthy fats, making them a guilt-free indulgence. The ease of preparation is another huge win. From start to finish, you can have these beauties on the table in under 30 minutes, making them ideal for busy weeknights when you don’t want to compromise on taste or nutrition.
Serving Suggestions and Variations:
The possibilities are endless when it comes to serving these Lemony Salmon Fishcakes. For a classic presentation, serve them with a dollop of creamy tartar sauce and a side of crispy roasted potatoes or a fresh green salad. If you’re feeling adventurous, try pairing them with a spicy sriracha mayo for an extra kick.
Here are a few more ideas to get your creative juices flowing:
* Fishcake Burgers: Serve the fishcakes on toasted brioche buns with lettuce, tomato, and your favorite burger toppings.
* Fishcake Bowls: Create a vibrant bowl with quinoa or rice, steamed vegetables, and a drizzle of lemon-herb dressing.
* Fishcake Tacos: Crumble the fishcakes into warm tortillas and top with shredded cabbage, pico de gallo, and a squeeze of lime.
* Spice it up: Add a pinch of cayenne pepper or a finely chopped chili to the fishcake mixture for a little heat.
* Herb it up: Experiment with different herbs like dill, parsley, or chives to customize the flavor to your liking.
* Vegetable Boost: Grate in some zucchini or carrots for added nutrients and moisture.
Don’t be afraid to experiment and make this recipe your own! That’s the beauty of cooking, right?
I’m so confident that you’ll love these Lemony Salmon Fishcakes that I urge you to give them a try. They are a fantastic way to enjoy the benefits of salmon in a fun and approachable way. The bright, citrusy notes perfectly complement the richness of the fish, creating a dish that is both satisfying and refreshing.
Once you’ve made them, I would absolutely love to hear about your experience! Did you try any of the variations I suggested? Did you come up with your own creative twist? Share your photos and stories in the comments below. Let’s inspire each other to create delicious and healthy meals together. Happy cooking, and I can’t wait to see what you create with this lemony salmon fishcakes recipe!
Lemony Salmon Fishcakes: The Ultimate Recipe and Guide
Flaky salmon and creamy mashed potato come together in these delicious fishcakes, seasoned with fresh herbs and a hint of lemon. Serve with a zesty lemon-dill aioli for the perfect bite!
Ingredients
- 1 lb skinless salmon fillet, cooked and flaked
- 1 large russet potato, peeled, boiled, and mashed
- 1/2 cup panko breadcrumbs, plus extra for coating
- 1/4 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- 1 small shallot, finely minced
- 1 clove garlic, minced
- 1 large egg, lightly beaten
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons olive oil, for cooking
- 1/2 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh dill
- 1 clove garlic, minced
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
Instructions
- Bake the salmon in a preheated oven at 375°F (190°C) for about 12-15 minutes, pan-fry in olive oil over medium heat for about 5-7 minutes per side, or poach in water or broth until cooked through. Let cool slightly and flake with a fork, removing any bones.
- Peel and cut the potato into chunks. Place in a pot, cover with cold water, and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until tender. Drain well and mash until smooth. Let cool slightly.
- In a large bowl, gently combine the flaked salmon, mashed potato, panko breadcrumbs, mayonnaise, lemon juice, lemon zest, dill, parsley, shallot, garlic, egg, Dijon mustard, salt, and pepper. Be careful not to overmix.
- Taste the mixture and adjust the seasoning as needed.
- Divide the mixture into equal portions, about 1/3 cup each. Gently shape each portion into a round or oval fishcake, about 3/4 inch thick.
- Place the extra panko breadcrumbs in a shallow dish. Gently dredge each fishcake in the breadcrumbs, making sure to coat all sides evenly.
- Place the breaded fishcakes on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.
- Heat the olive oil in a large skillet over medium heat.
- Carefully place the fishcakes in the hot oil, leaving some space between them. Cook for about 4-5 minutes per side, or until they are golden brown and heated through.
- Remove the cooked fishcakes from the skillet and place them on a plate lined with paper towels to drain off any excess oil.
- Repeat the cooking process with the remaining fishcakes, adding more olive oil to the skillet as needed.
- In a small bowl, whisk together the mayonnaise, lemon juice, dill, garlic, salt, and pepper until smooth and well combined.
- Taste the aioli and adjust the seasoning as needed.
- Cover the aioli and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve immediately while warm and crispy.
- Garnish with fresh dill sprigs and lemon wedges.
- Serve with the lemon-dill aioli for dipping, if desired.
- Serve with a green salad, roasted vegetables, or coleslaw.
Notes
- Chilling the fishcakes before cooking is crucial to prevent them from falling apart.
- Be careful not to overcrowd the pan when cooking the fishcakes.
- Adjust the seasoning of both the fishcakes and the aioli to your liking.
- The lemon-dill aioli can be made ahead of time and stored in the refrigerator for up to 3 days.
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