This is such a great recipe for Summer gatherings. I made the patties a little larger, but you could easily do them as small bite size balls, you’ll just want to adjust your cooking time. The sauce makes the dish come together. We didn’t care for the salmon bites by themselves, but topped with the sauce it’s a great combination! There’s tips in the recipe about making ahead of time and freezing so you’ll be ready for any last minute gathering headed your way.
Mini Salmon Cakes With Sriracha Lemon Aioli
(Adapted from Taste and See)
For The Salmon Cakes:
2 pounds salmon filet
11/2 teaspoon salt
11/2 teaspoon pepper
1 large onion, diced, sautéed
2/3 cup plain dried breadcrumbs (or almond meal for Gluten-Free & Low-Carb)
1/2 cup finely chopped fresh parsley
1/3 cup mayonnaise (or Greek yogurt if you prefer)
1/4 cup Dijon mustard
1 large egg (or 2 egg whites), lightly beaten
4 tablespoons lemon juice
Preheat the 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 for 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 1/2 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:
1/2 cup mayonnaise (or Greek yogurt if you prefer)
4 teaspoons Sriracha sauce
4 teaspoons lemon juice
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
Combine all ingredients in a small mixing bowl, and whisk thoroughly. Adjust salt and pepper to taste.