Mini Salmon Cakes With Sriracha Lemon Aioli
By: Holly Sander
Published: Tuesday, December 13, 2016 - 12:12pm

Ingredients




Ingredients
For The Salmon Cakes:
2 pounds salmon fillet
11/2 teaspoon salt
11/2 teaspoon pepper
1 large onion, diced, sautéed
2/3 cup plain dried breadcrumbs
1/2 cup finely chopped fresh parsley
1/3 cup light mayonnaise (or regular mayo if you prefer)
1/4 cup Dijon mustard
1 large egg (or 2 egg whites), lightly beaten
4 tablespoons lemon juice
For The Sriracha Lemon Aioli:
1/2 cup light mayonnaise (or regular if you prefer)
4 teaspoons Sriracha sauce
4 teaspoons lemon juice
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper

Preparation

1 For The Salmon Cakes: 2 Preheat oven to 400.  Rinse and pat dry the salmon, then place on a parchment-lined baking sheet and season with 1/2 teaspoon salt and pepper.  Roast until cooked through, about 15 minutes.  Allow to cool 5 minutes then using fork s flake or separate the salmon into small pieces. 3 Place salmon in a large bowl.  Add onions, breadcrumbs, parsley, mayo, mustard, egg, & lemon juice.   Season with 1 teaspoon salt and pepper, then mix gently. 4 Using a 1 1/2 inch scoop (or your hands), form the mixture into balls and place on a parchment-lined baking sheet. 5 If you are freezing the salmon cakes, leave them on the baking sheet and place them in the freezer.   Once firm, store them in a resealable freezer bag until needed. 6 To finish the cakes, bake on 400 for about 15-20 minutes, just until they start to crisp and become golden. 7 For The Sriracha Lemon Aioli: 8 Combine all ingredients in a small mixing bowl, and whisk thoroughly.  Adjust salt and pepper to taste. 9 Recipe Notes: If you are freezing the cakes, leave them on a cookie sheet and place them in the freezer for a few hours.  Once they have firmed up you can transfer them to a resealable storage bag.  When you want to cook them, place them back on a baking sheet while still frozen, and allow them to thaw in the fridge for at least 4-5 hours.  Then proceed with baking per the instructions.

About

Mini Salmon Cakes with Sriracha Lemon Aioli: protein packed appetizer perfect for entertaining! Hearty cakes loaded w/parsley, onion, & lemon juice.
 
Please visit my blog Taste and See for more delicious recipes!