Name: Mini Salmon Cakes with Sriracha Lemon Aioli Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 pounds salmon fillet; 1 1/2 teaspoons salt; 1 1/2 teaspoons pepper; 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 you prefer); 1/4 cup Dijon mustard; 1 large egg (or 2 egg whites), lightly beaten; 4 tablespoons lemon juice; 1/2 cup mayonnaise (or Greek yogurt if you prefer); 4 teaspoons Sriracha sauce; 4 teaspoons lemon juice; 1 clove garlic, minced; 1/4 teaspoon salt; 1/4 teaspoon pepper

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 you prefer)

¼ cup Dijon mustard

1 large egg (or 2 egg whites), lightly beaten

4 tablespoons lemon juice, divided

½ cup mayonnaise (or Greek yogurt if you prefer, for aioli)

4 teaspoons Sriracha sauce

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 and pat dry the salmon, then place it on a parchment-lined baking sheet. Season with ½ teaspoon salt and ½ teaspoon pepper. Roast the salmon until cooked through, about 15 minutes. Let it cool for 5 minutes, then flake the salmon into small pieces using forks.

Step 2: In a large bowl, combine the flaked salmon, sautéed onions, breadcrumbs or almond meal, chopped parsley, ⅓ cup mayonnaise, Dijon mustard, beaten egg, and 2 tablespoons lemon juice. Add 1 teaspoon salt and 1 teaspoon pepper. Mix gently until just 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: (Optional) If freezing, place the salmon cakes on the baking sheet and freeze until firm. Then transfer to a resealable freezer bag for storage.

Step 5: To cook, bake the salmon cakes in the 400°F oven for 15-20 minutes, until they are golden and just beginning to crisp on the outside.

Step 6: Meanwhile, prepare the sriracha lemon aioli. In a small bowl, whisk together ½ cup mayonnaise, 4 teaspoons Sriracha sauce, 2 teaspoons lemon juice, minced garlic, ¼ teaspoon salt, and ¼ teaspoon pepper. Adjust seasoning to taste.

Step 7: Serve the salmon cakes warm with the sriracha lemon aioli on the side for dipping.

Tips & Variations

For a gluten-free or low-carb version, substitute the breadcrumbs with almond meal.

Use Greek yogurt instead of mayonnaise for a lighter aioli and salmon cake mixture.

Add finely chopped capers or dill to the salmon mixture for extra flavor.

Serve the salmon cakes over a fresh green salad for a complete meal.

Storage

Store cooked salmon cakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in a 350°F oven until warmed through to maintain crispness. Uncooked salmon cakes can be frozen as described above for up to 2 months; bake from frozen, adding a few extra minutes to the cooking time.

FAQs

Can I use canned salmon instead of fresh?

While fresh salmon is best for texture and flavor, you can use canned salmon in a pinch. Drain it well and adjust the seasoning accordingly, as canned salmon often contains added salt.

How can I make these salmon cakes crispy without baking?

You can pan-fry the salmon cakes in a little oil over medium heat until golden brown on both sides, about 3-4 minutes per side. This will give a crispier exterior compared to baking.