Mini Salmon Cakes with Sriracha Lemon Aioli Recipe

Mini Salmon Cakes with Sriracha Lemon Aioli

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These Mini Salmon Cakes with Sriracha Lemon Aioli are a protein-packed appetizer perfect for entertaining!

Mini Salmon Cakes with Sriracha Lemon Aioli Recipe

Ingredients:

For The Salmon Cakes:

  • 2 pounds salmon fillet
  • 11/2 teaspoon salt
  • 11/2 teaspoon pepper
  • 1 large onion, diced, 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

For The Sriracha Lemon Aioli:

  • ½ cup mayonnaise (or Greek yogurt if you prefer)
  • 4 teaspoons Sriracha sauce
  • 4 teaspoons lemon juice
  • 1 clove garlic, minced
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Instructions:

For The Salmon Cakes:

  • Preheat oven to 400.  Rinse and pat dry the salmon, then place on a parchment-lined baking sheet and season with ½ teaspoon salt and pepper.  Roast until cooked through, about 15 minutes.  Allow to cool 5 minutes then using forks flake or separate the salmon into small pieces.
  • 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.
  • Using a 1 ½ inch scoop (or your hands), form the mixture into balls and place on a parchment-lined baking sheet.
  • 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.
  • To finish the cakes, bake on 400 for about 15-20 minutes, just until they start to crisp and become golden.

For The Sriracha Lemon Aioli:

Combine all ingredients in a small mixing bowl, and whisk thoroughly. Adjust salt and pepper to taste.

more informations please visit: https://tasteandsee.com/mini-salmon-cakes-sriracha-lemon-aioli-recipe/

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