Mini Salmon Cakes

 

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 (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

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

Instructions

For The Salmon Cakes:

1. 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 forks flake or separate the salmon into small pieces.
2. 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. 
3. Using a 1 1/2 inch scoop (or your hands), form the mixture into balls and place on a parchment-lined baking sheet. 
4. 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.
5. 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. Combine all ingredients in a small mixing bowl, and whisk thoroughly.  Adjust salt and pepper to taste.