The Recipes

Salmon Cake with Aioli

When I cooked my salmon steak a couple of days ago, I only ate about half of it.  I saved the salmon and flaked it with a fork to use in this salmon cake.  Way to go me!  I used to be horrible about wasting leftover food, so this was a true testament to how writing this blog has changed my cooking.

Salmon Cake with Aioli


- 6 oz. pre-cooked salmon
- 2 T. bread crumbs
- 1 T. mustard
- 1 egg yolk
- 1/4 c. olive oil, plus 1 T.
- 2 cornichons, finely chopped
- 1 garlic clove, minced
- splash hot sauce
- splash Worstershire sauce
- salt
- pepper
- handful of flat-leaf parsley, torn
- 2 slices of lemon

Put the egg yolk in a small bowl.  Start to drip in the 1/4 c. of olive oil one drop at a time, whisking quickly.  Let each drop completely incorporate.  Once a thickened texture starts to develop, you can add the oil more quickly.  Season with salt and pepper and stir in the garlic, cornichons, hot sauce and Worstershire sauce.  Set aside.

In another bowl, mix the flaked salmon with the mustard, bread crumbs, and 1 T. of the prepared aioli.  Form the mixture into a patty.

In a small pan, heat the extra tablespoon of olive oil.  Once it is hot, lay the salmon cake in the pan.  Let it cook for 2-3 minutes per side; long enough to develop a brown crust on each side.  Spoon the aioli onto a plate.  Lay down the salmon cake and top with the lemon slices and parsley.