---
title: "Old Bay Salmon Cakes & Lemony Artichokes"
servings: 4
source:
  name: HelloFresh
  url: "https://www.hellofresh.com/recipes/old-bay-salmon-cakes-and-lemony-artichokes-6874eec349312dd1756bb568"
prep time: 15 minutes
cook time: 25 minutes
time required: 40 minutes
difficulty: medium
allergens:
  - Milk
  - Eggs
  - Wheat
  - Fish
tags:
  - New
  - Seasonal
  - New Ingredient
  - Culinary Discoveries
rating: 4.5
rating_count: 3
source_chef: Sara Heilman
review_highlights:
  - theme: Flavor
    text: Many loved the delicious flavors, especially the Old Bay seasoning and lemon aioli. Some found it bland; consider adding extra herbs or seasoning.
  - theme: Ease of prep
    text: While some found it simple, others felt it was time-consuming. Forming patties ahead and chilling can help them hold together better.
nutrition:
  calories: 1020
  protein: 36
  fat: 78
  saturated fat: 16
  carbohydrates: 47
  sugar: 5
  fiber: 5
  cholesterol: 140
  sodium: 910
  potassium: 1450
  calcium: 120
  iron: 2.5
image: "https://images.recipes.furrysalamander.com/Seafood%20Recipes/old-bay-salmon-cakes-lemony-artichokes.avif"
---
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. Cut @potatoes{24%oz} into ½-inch-thick wedges. Pat @salmon{20%oz} dry with #paper towel{}; season all over with @salt{} and @pepper{}. Toss potatoes on one side of a #baking sheet{} with a drizzle of @olive oil{}, @garlic powder{2%tsp}, 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}. 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.

While salmon and potatoes roast, roughly chop @marinated artichoke hearts{2%unit}. Zest and quarter @lemon{2%unit}.

Remove and discard skin from salmon. Using two forks, finely flake salmon in bowl. Add @panko breadcrumbs{½%cup}, half the @Old Bay Seasoning{1%tbsp}, @mayonnaise{12%tbsp}(two packets), 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.

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). In a #small bowl{}, combine @sour cream{6%tbsp}, 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.

Once salmon mixture is cool enough to handle, form into four ½-inch-thick patties (eight patties for 4 servings). Heat a large drizzle of @olive oil{} in a #large pan{}, preferably nonstick, 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!

In a second #medium bowl{}, toss @arugula{4%oz} with a drizzle of @olive oil{} and a squeeze of lemon juice. 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.