Mini Salmon Cakes With Sriracha Lemon Aioli Recipe

Name: Mini Salmon Cakes With Sriracha Lemon Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For The Salmon Cakes:; 2 pounds salmon fillet; 1 1/2 teaspoons salt; 1 1/2 teaspoons pepper; 1 large onion, diced, sauteed; 2/3 cup plain dried breadcrumbs; 1/2 cup finely chopped fresh parsley; 1/3 cup light mayonnaise (or regular mayo if you prefer); 1/4 cup Dijon mustard; 1 large egg (or 2 egg whites), lightly beaten; 4 tablespoons lemon juice; For The Sriracha Lemon Aioli:; 1/2 cup light mayonnaise; 4 teaspoons Sriracha sauce; 4 teaspoons lemon juice; 1 garlic clove, minced; 1/4 teaspoon salt; 1/4 teaspoon pepper

Servings: persons

For The Salmon Cakes:
2 pounds salmon fillet
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
1 large onion, diced, sauteed
2/3 cup plain dried breadcrumbs
1/2 cup finely chopped fresh parsley
1/3 cup light mayonnaise (or regular mayo if you prefer)
1/4 cup Dijon mustard
1 large egg (or 2 egg whites), lightly beaten
4 tablespoons lemon juice
For The Sriracha Lemon Aioli:
1/2 cup light mayonnaise
4 teaspoons Sriracha sauce
4 teaspoons lemon juice
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper

1
Preheat oven to 400. Rinse and pat dry the salmon, then place on a parchment-lined baking sheet and season with 1/2 teaspoon salt and pepper. Roast until cooked through, about 15 minutes. Allow to cool 5 minutes then using fork s flake or separate the salmon into small pieces.
2
Place salmon in a large bowl. Add onions, breadcrumbs, parsley, mayo, mustard, egg, & lemon juice. Season with 1 teaspoon salt and pepper, then mix gently.
3
Using a 1 1/2 inch scoop (or your hands), form the mixture into balls and place on a parchment-lined baking sheet.
4
If you are freezing the salmon cakes, leave them on the baking sheet and place them in the freezer. Once firm, store them in a resealable freezer bag until needed. (When you want to cook them, place them back on a baking sheet while still frozen, and allow them to thaw in the fridge for at least 4-5 hours. Then proceed with baking per the next step in these instructions.)
5
To finish the cakes, bake on 400 for about 15-20 minutes, just until they start to crisp and become golden.
6
Combine all ingredients in a small mixing bowl, and whisk thoroughly. Adjust salt and pepper to taste.

981

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: For The Salmon Cakes:, 2 pounds salmon fillet, 1 1/2 teaspoons salt, 1 1/2 teaspoons pepper, and more.

Yes, Mini Salmon Cakes With Sriracha Lemon Aioli falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mini Salmon Cakes With Sriracha Lemon Aioli

How did you like this recipe?

Frequently Asked Questions