Mini Salmon Cakes with Sriracha Lemon Aioli
Mini Salmon Cakes with Sriracha Lemon Aioli are a delightful culinary creation that elevates any meal. These tender and crispy cakes are made from fresh salmon, combined with fresh herbs and flavorful seasonings, then paired with a zesty Sriracha lemon aioli for a gourmet twist. Whether served as an appetizer at your next gathering or as a main dish for dinner, these mini salmon cakes are sure to impress. Easy to prepare and packed with protein, they make for a nutritious yet indulgent option that everyone will love. Perfect for meal prep, you can even freeze them for later enjoyment!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Approximately 16 servings 1x
- Category: Dinner/Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 pounds salmon fillet
- 1 large onion, diced
- 2/3 cup plain dried breadcrumbs (or almond meal)
- 1/2 cup fresh parsley
- 1/3 cup mayonnaise (or Greek yogurt)
- 4 tablespoons lemon juice
- 1 egg (or 2 egg whites)
- Sriracha sauce
- 1 clove garlic, minced
- 1 1/2 teaspoon salt
- 1 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat the oven to 400°F (200°C). Season the salmon fillet with salt and pepper, roast for about 15 minutes, then flake.
- In a bowl, mix flaked salmon with sautéed onions, breadcrumbs, parsley, mayonnaise or yogurt, Dijon mustard, beaten egg (or egg whites), and lemon juice. Season to taste.
- Form into small patties using your hands or a scoop and place on a parchment-lined baking sheet.
- Bake for 15-20 minutes until golden brown.
- Whisk together aioli ingredients: mayonnaise or yogurt, Sriracha, lemon juice, minced garlic, salt, and pepper until smooth.
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 0g
- Sodium: 310mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 40mg