Introduction

These Mini Salmon Cakes with Sriracha Lemon Aioli are a flavorful and easy-to-make appetizer or light meal. Crispy on the outside and tender on the inside, they pair perfectly with a spicy, tangy aioli for a delightful bite every time.

A white round plate filled with about twenty small golden-brown fritters that look crispy with green herb bits inside, arranged in a loose circle around a small white ramekin filled with light orange creamy sauce, garnished with three bright yellow lemon wedges and several sprigs of fresh green parsley on the edges, the plate set on a white marbled surface with part of a metal fork visible at the bottom right corner, photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds salmon fillet
1½ teaspoon salt, divided
1½ teaspoon pepper, divided
1 large onion, diced and sautéed
⅔ cup plain dried breadcrumbs (or almond meal for Gluten-Free & Low-Carb)
½ cup finely chopped fresh parsley
⅓ cup mayonnaise (or Greek yogurt if preferred)
¼ cup Dijon mustard
1 large egg (or 2 egg whites), lightly beaten
4 tablespoons lemon juice
½ cup mayonnaise (or Greek yogurt for aioli)
4 teaspoons Sriracha sauce
4 teaspoons lemon juice (for aioli)
1 clove garlic, minced
¼ teaspoon salt (for aioli)
¼ teaspoon pepper (for aioli)

Instructions

Step 1: Preheat your oven to 400°F (200°C). Rinse the salmon fillet and pat it dry. Place it on a parchment-lined baking sheet and season with ½ teaspoon salt and ½ teaspoon pepper. Roast for about 15 minutes until cooked through. Let it cool for 5 minutes, then use forks to flake the salmon into small pieces.
Step 2: In a large bowl, combine the flaked salmon with the sautéed onions, breadcrumbs, chopped parsley, ⅓ cup mayonnaise, Dijon mustard, beaten egg, and 4 tablespoons lemon juice. Add 1 teaspoon salt and 1 teaspoon pepper. Gently mix everything together until well combined.
Step 3: Using a 1½ inch scoop or your hands, form the mixture into small balls and place them on a parchment-lined baking sheet.
Step 4: If freezing, leave the salmon cakes on the baking sheet and place them in the freezer. Once firm, transfer to a resealable freezer bag for storage.
Step 5: To cook, bake the salmon cakes in a 400°F oven for 15–20 minutes or until they are crisp and golden on the outside.
Step 6: For the sriracha lemon aioli, combine ½ cup mayonnaise, 4 teaspoons Sriracha sauce, 4 teaspoons lemon juice, minced garlic, ¼ teaspoon salt, and ¼ teaspoon pepper in a small bowl. Whisk thoroughly and adjust seasoning to taste.

Tips & Variations

For a gluten-free or low-carb option, substitute the breadcrumbs with almond meal.
Use Greek yogurt instead of mayonnaise to lighten the recipe and add a tangy flavor.
Adjust the amount of Sriracha in the aioli to suit your preferred spice level.
Serve the salmon cakes over a fresh salad or with steamed vegetables for a complete meal.

Storage

Store cooked salmon cakes in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) for 10–12 minutes until warm and crispy. Uncooked cakes can be frozen for up to 1 month; thaw overnight in the refrigerator before baking.

How to Serve

A white plate holds about 14 small, round, golden-brown baked bites that have visible orange and green bits inside, showing a mix of finely chopped vegetables and herbs. In the center of the plate, there is a small white bowl filled with a creamy light orange dipping sauce. Lemon wedges with bright yellow skin and fresh green parsley sprigs are placed around the edges of the plate. A silver fork rests on the plate's edge, and the whole scene is set on a white marbled surface with a light gray cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned salmon instead of fresh salmon?

While fresh salmon provides the best texture and flavor, you can use canned salmon in a pinch. Drain it well and skip the roasting step, then proceed with mixing the ingredients as directed.

Can these salmon cakes be pan-fried instead of baked?

Yes, you can pan-fry the salmon cakes in a little oil over medium heat for about 3–4 minutes per side until golden brown and crispy. Baking is a healthier option but pan-frying adds extra crispiness.