Salmon Croquettes with Lemon Dill Aioli

By Beacon Staff

We all have certain things that spark memories of our childhood and one of the most powerful triggers for many people is food.

When you smell something cooking or taste something that your family used to cook when you were young it transports you back to that time in your life when you were surrounded by the ones that love you and that you love.

My mother has always been an amazing cook and I remember as a child picking vegetables from our garden, harvesting chickens and pigs that we raised and butchering the deer that my dad had picked off of our property in the fall after watching it feed off the grass on our lawn all summer long. A lot of these childhood experiences are what have inspired me since becoming a chef.

One of my all-time favorites were the salmon cakes that my mom would make with the amazing local salmon that was still available. They were served with Grandma’s “Bull Sauce.” This recipe is inspired by that dish but with my own little twist.

Before getting started you will need to gather the following ingredients.


  • 1 pound cooked or canned salmon?
  • 1 small onion, minced?
  • 2 tablespoons fresh parsley, chopped
  • 1 egg, beaten?
  • 1 tablespoon Dijon mustard?
  • 1 teaspoon Worcestershire?
  • 1 teaspoon Tabasco?
  • 1 cup bread crumbs


  • 1 egg yolk, room temperature
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon Dijon mustard?
  • 1/2 teaspoon salt
  • 1/2 teaspoon lemon zest?
  • 1/3 cup olive oil?
  • 1 teaspoon fresh dill, chopped?
  • 1 tablespoon fresh garlic, minced

First for the Aioli, whisk together the egg yolk, lemon juice, mustard, garlic, salt and zest in a bowl.

Then whisk in the oil in a slow steady stream until emulsified and creamy. Place in the refrigerator until ready to use.

Next for the salmon cakes, combine all ingredients in a bowl and then form into four 4 oz patties.

Brown each patty on both sides in a frying pan with a little olive oil and then finish in a 350-degree oven for about 8 to 10 minutes.

I like to serve mine with an arugula salad topped with the Aioli.


Joshua Auerhammer is the chef/owner of the Culinary Design studio in Bigfork.

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