Author Notes
Protein packed appetizer perfect for entertaining! Hearty cakes loaded w/parsley, onion, & lemon juice. —Holly
Ingredients
- 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
Directions
- 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 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.
-
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. (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.)
-
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.
See what other Food52ers are saying.