Salmon Cakes with Sriracha Lemon Aioli Recipe
These Mini Salmon Cakes with Sriracha Lemon Aioli are a delicious and easy-to-make seafood appetizer or main dish. Roasted salmon is combined with fresh herbs, Dijon mustard, and breadcrumbs, then baked until golden and crispy. Served with a spicy, tangy sriracha lemon aioli, these salmon cakes offer a perfect balance of smoky, citrusy, and creamy flavors. The recipe is also adaptable to gluten-free and low-carb diets by substituting breadcrumbs with almond meal.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: Approximately 20 mini salmon cakes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
For The Salmon Cakes:
- 2 pounds salmon fillet
- 1½ teaspoons salt (divided)
- 1½ teaspoons pepper (divided)
- 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
- Preheat and Roast Salmon: Preheat the oven to 400°F (200°C). Rinse the salmon fillet and pat it dry with paper towels. Place it on a parchment-lined baking sheet, then season with ½ teaspoon of salt and ½ teaspoon of pepper. Roast the salmon in the oven for about 15 minutes or until it is fully cooked. Remove from the oven and let it cool for 5 minutes.
- Flake and Mix Ingredients: Using two forks, gently flake or separate the roasted salmon into small pieces. Transfer the salmon to a large mixing bowl. Add the sautéed diced onions, breadcrumbs (or almond meal), chopped parsley, mayonnaise, Dijon mustard, lightly beaten egg, and lemon juice. Season with 1 teaspoon salt and 1 teaspoon pepper. Mix all ingredients gently until just combined, being careful not to overwork the mixture.
- Form Salmon Cakes: Using a 1 ½ inch scoop or your hands, form the salmon mixture into small balls and place them on a parchment-lined baking sheet. If you want to freeze the salmon cakes, place the baking sheet in the freezer until the cakes are firm, then transfer them to a resealable freezer bag for storage.
- Bake the Salmon Cakes: Bake the formed salmon cakes in the preheated 400°F oven for about 15-20 minutes or until they start to crisp up and develop a golden brown color.
- Prepare the Sriracha Lemon Aioli: In a small bowl, combine mayonnaise, Sriracha sauce, lemon juice, minced garlic, salt, and pepper. Whisk thoroughly until smooth and well blended. Adjust seasoning to taste.
- Serve: Serve the warm salmon cakes with the spicy sriracha lemon aioli on the side for dipping or drizzling. Enjoy as a delicious appetizer or a main dish paired with a fresh salad or your favorite sides.
Notes
- Use almond meal instead of breadcrumbs to make the recipe gluten-free and lower in carbs.
- May substitute Greek yogurt for mayonnaise in both the cakes and aioli for a lighter version.
- For freezing, freeze salmon cakes flat on a baking sheet, then transfer to freezer bags to maintain shape.
- Adjust the amount of Sriracha in the aioli according to your heat preference.
- Leftover salmon cakes can be stored in the refrigerator for up to 3 days and reheated in a skillet or oven for best texture.
