Mini Salmon Cakes with Sriracha Lemon Aioli Recipe
These Mini Salmon Cakes are a delicious and easy-to-make appetizer or main dish featuring tender roasted salmon combined with savory herbs, breadcrumbs, and a hint of lemon. They are perfectly crisped in the oven and served with a zesty Sriracha Lemon Aioli that adds a spicy, tangy kick. This recipe can be made gluten-free by using almond meal instead of breadcrumbs, and the aioli can be customized to your taste.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Approximately 24 mini salmon cakes 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Salmon Cakes
- 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
Sriracha Lemon Aioli
- 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
Instructions
- 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, then season evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Roast in the preheated oven until cooked through, about 15 minutes. Remove and allow the salmon to cool for 5 minutes before flaking it into small pieces using two forks.
- Prepare the salmon mixture: In a large bowl, combine the flaked salmon with the sautéed diced onion, breadcrumbs (or almond meal), chopped parsley, 1/3 cup mayonnaise (or Greek yogurt), Dijon mustard, lightly beaten egg, and 4 tablespoons lemon juice. Season with the remaining 1 teaspoon salt and 1 teaspoon pepper. Gently mix all the ingredients until just combined without over-mixing to maintain texture.
- Form the salmon cakes: Using a 1 1/2 inch scoop or your hands, shape the salmon mixture into small balls and place them carefully on a parchment-lined baking sheet arranged with enough space between each cake.
- Freeze for storage (optional): If you want to freeze the salmon cakes, leave them on the baking sheet and place them in the freezer until firm. Once frozen, transfer the cakes to a resealable freezer bag and store until ready to use.
- Bake the salmon cakes: To cook, bake the cakes in the oven set at 400°F (200°C) for about 15-20 minutes. Bake until the cakes start to crisp on the outside and turn a light golden brown.
- Make the Sriracha Lemon Aioli: In a small mixing bowl, whisk together 1/2 cup mayonnaise (or Greek yogurt), Sriracha sauce, lemon juice, minced garlic, salt, and pepper until smooth and well combined. Adjust seasoning to taste and serve alongside the warm salmon cakes for dipping.
Notes
- For a gluten-free or low-carb version, substitute the plain dried breadcrumbs with almond meal.
- You can use Greek yogurt instead of mayonnaise both in the cakes and the aioli for a lighter option.
- If freezing, bake the cakes directly from frozen, adding a few minutes to the baking time.
- Sauté the onion beforehand to soften and mellow its flavor, which enhances the overall taste of the cakes.
- The Sriracha Lemon Aioli can be adjusted in spice level by adding more or less Sriracha sauce according to your preference.
Keywords: salmon cakes, mini salmon cakes, sriracha lemon aioli, gluten free salmon cakes, healthy appetizers, baked salmon cakes
