Make Ahead

Mini Baked Salmon Cakes with Sriracha Lemon Aioli Appetizer

October  4, 2022
3 Ratings
Photo by Holly
  • Serves 10
Author Notes

Protein packed appetizer perfect for entertaining! Hearty cakes loaded w/parsley, onion, & lemon juice. —Holly

What You'll Need
  • For The Salmon Cakes:
  • 2 pounds salmon fillet
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons pepper
  • 1 large onion, diced, sauteed
  • 2/3 cup plain dried breadcrumbs
  • 1/2 cup finely chopped fresh parsley
  • 1/3 cup light mayonnaise (or regular mayo 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 light mayonnaise
  • 4 teaspoons Sriracha sauce
  • 4 teaspoons lemon juice
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  1. For The Salmon Cakes:
  2. 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 fork s flake or separate the salmon into small pieces.
  3. 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.
  4. Using a 1 1/2 inch scoop (or your hands), form the mixture into balls and place on a parchment-lined baking sheet.
  5. 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. (When you want to cook them, place them back on a baking sheet while still frozen, and allow them to thaw in the fridge for at least 4-5 hours. Then proceed with baking per the next step in these instructions.)
  6. To finish the cakes, bake on 400 for about 15-20 minutes, just until they start to crisp and become golden.
  1. For The Sriracha Lemon Aioli:
  2. Combine all ingredients in a small mixing bowl, and whisk thoroughly. Adjust salt and pepper to taste.

See what other Food52ers are saying.

  • Lyn Swafford
    Lyn Swafford
  • MrMoFo
  • JG
  • Didi

4 Reviews

Lyn S. May 19, 2020
I make these into a 1/3 cup burger and they are absolutely delicious. We make a large batch and freeze them Yum!
MrMoFo December 2, 2019
Made these for a house cocktail party where we didn’t want to serve dinner but also didn’t want to send people home hungry. These were delicious and a huge hit. They’re sturdy enough to pick up with your finger and dip them, and hearty enough to qualify as a meal if you eat 2 or 3 of them. I purchased Stonewall Kitchen’s Sriracha Aoli to save time. I quadrupled the recipe for 60 guests and my yield was about 100 pieces using a 1-1/2” scoop. This was a big chore but well worth it!
JG December 19, 2017
This recipe sounds delicious. How many croquettes does this make? Thanks.
Didi February 4, 2018
I made this with one pound of salmon and it made 10 so probably about 20 with 2 lbs