Mini Salmon Cakes with Sriracha Lemon Aioli
Mini Salmon Cakes with Sriracha Lemon Aioli are a mouthwatering delight that combines the richness of fresh salmon with a spicy, tangy dip. These delectable cakes are perfect for any occasion, whether served as appetizers at a gathering or as a main dish for family dinners. With their crispy exterior and tender interior, they provide a satisfying burst of flavor. The addition of Sriracha lemon aioli elevates these cakes to gourmet status, making them irresistible! This quick and easy recipe is customizable and can be made ahead of time, ensuring you have delicious bites ready whenever you need them.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Approximately 16 servings 1x
- Category: Appetizer/Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 pounds fresh salmon fillet
- 1 large onion, diced
- 2/3 cup plain dried breadcrumbs (or almond meal for gluten-free)
- 1/2 cup fresh parsley, chopped
- 1/3 cup mayonnaise (or Greek yogurt)
- 4 teaspoons Sriracha sauce
- 1 lemon (juiced)
Instructions
- Preheat your oven to 400F (200C) and line a baking sheet with parchment paper.
- Roast the salmon on the prepared baking sheet for about 15 minutes until cooked through; let it cool, then flake into small pieces.
- In a large bowl, mix flaked salmon with sauted onions, breadcrumbs, parsley, mayonnaise, Dijon mustard, egg (or egg whites), and lemon juice. Season with salt and pepper.
- Form the mixture into mini cakes and place them on the baking sheet.
- Bake for 15-20 minutes or until golden brown.
- For the aioli, whisk together mayonnaise (or Greek yogurt), Sriracha, lemon juice, minced garlic, salt, and pepper in a small bowl.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 1g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 35mg