These crispy salmon patties are a delightful twist on a classic dish, featuring a flavorful herb aioli for dipping.
Prepare the salmon by removing the skin and chopping the flesh into small pieces.
Chilling the salmon before chopping makes it easier to handle.
In a bowl, combine the chopped salmon, onion, parsley, mayonnaise, salt, pepper, and lemon zest.
Mix gently to avoid breaking the salmon pieces too much.
Form the mixture into patties and place them on a parchment-lined baking sheet.
Use a measuring cup for uniform patty sizes.
Chill the patties in the freezer for 15 minutes to firm up.
This step helps the patties hold their shape during coating and frying.
Set up a coating station with flour, beaten eggs, and breadcrumbs in separate dishes.
Add a pinch of salt to the breadcrumbs for extra flavor.
Coat each patty in flour, then egg, and finally breadcrumbs.
Press the breadcrumbs gently onto the patties for a thorough coating.
Heat oil in a skillet over medium-high heat and fry the patties until golden brown on both sides.
Avoid overcrowding the skillet to maintain the oil temperature.
Mix mayonnaise, garlic, lemon juice, and parsley to make the aioli.
Let the aioli sit for a few minutes to allow the flavors to meld.
Serve the salmon patties warm with the herb aioli on the side.
Garnish with lemon wedges for a fresh touch.
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