Old Bay Salmon Cakes & Lemony Artichokes
with Garlicky Potatoes, Arugula, & Lemon Aioli
- Milk
- Eggs
- Wheat
- Fish
Inspired by Maryland crab cakes, this recipe calls on classic Old Bay seasoning for savory, peppery flavor. Crispy panko and creamy mayo bind together flaky roasted salmon for tender pan-seared salmon cakes. They're served over a bright arugula salad and topped with lemon aioli and marinated artichoke hearts. A side of garlicky roasted potato wedges completes the meal.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
2 ounce
Arugula
1 unit
Lemon
1 unit
Marinated Artichoke Hearts
½ tablespoon
Old Bay Seasoning
6 tablespoon
Mayonnaise
(Contains: Eggs)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 teaspoon
Garlic Powder
5 unit
Potatoes
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
teaspoon (tsp)
Salt
6 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
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Cut potatoes into ½-inch-thick wedges.
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Pat salmon* dry with paper towels; season all over with salt and pepper.
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Toss potatoes on one side of a baking sheet with a drizzle of oil, garlic powder, salt, and pepper (for 4, spread out across entire sheet). Place salmon, skin sides down, on empty side of sheet (for 4, place salmon on a second baking sheet; roast potatoes on top rack and salmon on middle rack). Roast on top rack until salmon is cooked through and potatoes are beginning to soften, 10-12 minutes.
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Once salmon is cooked through, remove sheet from oven and carefully transfer salmon to a large bowl. Return potatoes to top rack and roast until browned and tender, 10-15 minutes more.
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While salmon and potatoes roast, roughly chop artichoke hearts. Zest and quarter lemon.
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Remove and discard skin from salmon. Using two forks, finely flake salmon in bowl.
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Add panko, half the Old Bay Seasoning, two packets of mayonnaise, and a large drizzle of olive oil (all the Old Bay Seasoning and four packets of mayonnaise for 4 servings). Stir until combined and mixture begins to stick together. Set aside to cool.
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In a medium bowl, combine artichoke hearts, half the lemon zest, a drizzle of olive oil, and juice from one lemon wedge (two wedges for 4 servings).
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In a small bowl, combine sour cream, remaining mayonnaise, remaining lemon zest, a drizzle of olive oil, juice from one lemon wedge (two wedges for 4 servings), and a pinch of salt and pepper.
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Once salmon mixture is cool enough to handle, form into four ½-inch-thick patties (eight patties for 4 servings).
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Heat a large drizzle of oil in a large, preferrably nonstick, pan over medium-high heat. Add salmon cakes and cook until warmed through and golden brown, 3-4 minutes per side (for 4, you may need to cook in batches). (Flip the salmon cakes carefully—they're fragile! Even if they break, they'll still be delicious!)
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In a second medium bowl, toss arugula with a drizzle of olive oil and a squeeze of lemon juice.
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Divide salad and potatoes between plates in separate sections. Arrange salmon cakes over salad and drizzle with as much aioli as you like. Top salmon cakes with artichokes. Serve with any remaining lemon wedges and any remaining aioli on the side for dipping.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The Old Bay seasoning gives the salmon cakes a satisfying savory kick, and the lemon aioli ties the whole plate together beautifully 🍋.
- Ease of prep: There are several steps involved, and many found it more time-consuming than a typical weeknight meal — budget extra time on your first attempt.
- Suggestions: Refrigerate the formed patties for a few hours before pan-frying, just like Maryland crab cakes — this helps them hold together much better. Add a tablespoon of extra mayo to the salmon mixture, or try cutting the salmon into small cubes instead of flaking for patties that stay intact. Use the full Old Bay packet for 2 servings if you prefer bolder seasoning; half felt too light for some.
- Leftovers: One reviewer enjoyed the salmon cakes cold the next day and found they held up well straight from the fridge.
- Salmon cakes: Patties falling apart during flipping is a common experience — handle them gently, make sure the oil is hot before adding them, and don't rush the flip. Even broken pieces taste great!
- Arugula: The peppery arugula divided opinions; some loved it as a fresh base, others found it too bitter — feel free to swap for a milder green if preferred.
Reviews from our home cooks
Absolutely fantastic meal! Everything was delicious, salmon cakes crispy on the outside, flavorful, paired perfectly with the salad and wedge fries! Update, 2nd time we've had this, tried it in the airfryer this time and it was even quicker and better!
I liked the flavors, it was just tedious and involved and took twice as long as I had expected. I think my oil needed to be hotter longer, as the cakes did not stick together very well, and were greasy. I love the idea of salmon patties for a menu item, though!
Wonderful!! This is a fantastic dish. The acidity from the aioli and marinated artichokes gave brightness to the whole meal. My only alteration was sprinkling the potatoes with paprika before roasting. I didn't receive 75% of the mayo required for the dish, but I had some in the fridge so it worked out.
1/3/26 This meal is absolutely delicious and I would make it again! So good and so easy to make these patties! I think next time I would add some chopped celery and some chopped green onion to the patties, but delicious! The potato wedges and the salad very good!
Good meal. More artichokes would have been better - I only used them to add some variation to the arugula, none were left for the aioli. I also crisped up the salmon skin and crumbled it onto the salad. I will try this recipe again with a better quality salmon.
More salmon! This was barely enough for two people. It was very tasty otherwise. I think it needed a little more panko to help hold the cakes together
The salmon cakes will hold together better if made ahead and refrigerated for several hours before frying. Same technique used with Maryland crab cakes.
Amazing dinner, I thought it was going to be a time consuming process making the patties, not at all. Goes together easy and the flavors are amazing
I ate this cold and it was phenomenal. Put the artichoke in the dip instead much easier to eat that way. Easy to make, needed to add more breadcrumbs though.
Easy to prepare and clean up. My daughter loved them. She commented on how buttery the cakes tasted. I laughed but did not tell her the recipe did not have butter.
