Mini Salmon Cakes With Sriracha Lemon Aioli

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

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 (or regular if you prefer)

4 teaspoons Sriracha sauce

4 teaspoons lemon juice

1 clove garlic, minced

1/4 teaspoon salt

1/4 teaspoon pepper

Preparation

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.

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.

Recipe Notes: If you are freezing the cakes, leave them on a cookie sheet and place them in the freezer for a few hours. Once they have firmed up you can transfer them to a resealable storage bag. 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 instructions.