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Mini Salmon Cakes with Sriracha Lemon Aioli Recipe

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★★★★★

4.6 from 56 reviews

These Mini Salmon Cakes with Sriracha Lemon Aioli are flavorful, tender, and perfectly crisp on the outside. Made with fresh salmon, herbs, and a hint of Dijon mustard, they are baked to perfection and served with a zesty, spicy aioli that complements the fish beautifully. Ideal as appetizers or a light meal, these salmon cakes are easy to prepare, freezer-friendly, and packed with wholesome ingredients.

Ingredients

Scale

Salmon Cakes

  • 2 pounds salmon fillet
  • 1 1/2 teaspoon salt, divided
  • 1 1/2 teaspoon pepper, divided
  • 1 large onion, diced and sautéed
  • 2/3 cup plain dried breadcrumbs (or almond meal for Gluten-Free & Low-Carb)
  • 1/2 cup finely chopped fresh parsley
  • 1/3 cup mayonnaise (or Greek yogurt if preferred)
  • 1/4 cup Dijon mustard
  • 1 large egg (or 2 egg whites), lightly beaten
  • 4 tablespoons lemon juice

Sriracha Lemon Aioli

  • 1/2 cup mayonnaise (or Greek yogurt if preferred)
  • 4 teaspoons Sriracha sauce
  • 4 teaspoons lemon juice
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. Roast the Salmon: Preheat your oven to 400°F (200°C). Rinse the salmon fillet and pat it dry thoroughly. Place the salmon on a parchment-lined baking sheet and season evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Roast the salmon in the oven for about 15 minutes or until cooked through. Allow it to cool for 5 minutes, then use two forks to flake the salmon into small pieces.
  2. Prepare the Salmon Mixture: In a large mixing bowl, combine the flaked salmon with the sautéed diced onion, breadcrumbs (or almond meal), chopped fresh parsley, 1/3 cup mayonnaise, Dijon mustard, beaten egg, and lemon juice. Season the mixture with 1 teaspoon salt and 1 teaspoon pepper. Gently mix all ingredients until just combined, taking care not to overwork the mixture.
  3. Form the Salmon Cakes: Using a 1 1/2 inch scoop or your hands, form the salmon mixture into small balls and arrange them on a parchment-lined baking sheet. This helps prevent sticking and ensures even cooking.
  4. Freeze for Later (Optional): If you plan to store the salmon cakes for future use, place the baking sheet with the formed balls into the freezer. Once they are firm, transfer the cakes into a resealable freezer bag for easy storage until needed.
  5. Bake the Salmon Cakes: To cook the salmon cakes, bake them on a parchment-lined baking sheet at 400°F (200°C) for 15 to 20 minutes or until they develop a golden, crisp exterior.
  6. Make the Sriracha Lemon Aioli: In a small bowl, combine the mayonnaise, Sriracha sauce, lemon juice, minced garlic, salt, and pepper. Whisk thoroughly until smooth. Adjust seasoning to taste as needed. Serve this spicy aioli as a dipping sauce alongside the warm salmon cakes.

Notes

  • To keep the recipe gluten-free and low-carb, substitute plain dried breadcrumbs with almond meal.
  • Sauté the diced onion before mixing to soften its flavor and texture.
  • Use Greek yogurt as a healthier alternative to mayonnaise in both the cakes and the aioli if desired.
  • The salmon cakes can be frozen prior to baking for convenient meal prep.
  • Use egg whites instead of a whole egg for a lighter option.
  • Adjust the amount of Sriracha sauce in the aioli to suit your preferred spice level.

Keywords: salmon cakes, mini salmon cakes, Sriracha aioli, baked salmon cakes, healthy appetizers, gluten-free salmon, seafood appetizers

Find it online: https://kochenmitviktoria.com/mini-salmon-cakes-with-sriracha-lemon-aioli-recipe/