Ingredients
For the Mini Salmon Cakes:
- 1 pound fresh salmon, cooked and flaked (or canned salmon, drained)
- ½ cup panko breadcrumbs
- 1 egg, beaten
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 2 tablespoons olive oil (for frying)
For the Sriracha Lemon Aioli:
- ½ cup mayonnaise
- 1 tablespoon Sriracha sauce
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- ½ teaspoon garlic powder
- ¼ teaspoon salt
Instructions
If using fresh salmon, cook it first. Preheat the oven to 375°F (190°C), season the salmon with a little salt and pepper, and bake for about 12–15 minutes until cooked through. Let it cool slightly, then flake it into small pieces with a fork. If using canned salmon, drain it well and remove any large bones.
In a large mixing bowl, combine the flaked salmon, panko breadcrumbs, beaten egg, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, black pepper, parsley, and chives. Mix well until all the ingredients are fully combined.
Using a tablespoon or small ice cream scoop, scoop out portions of the mixture and shape them into small, round patties about 1.5 inches wide. Press them gently to hold their shape.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the salmon cakes in batches, making sure not to overcrowd the pan. Cook for 2–3 minutes per side, or until golden brown and crispy. Transfer them to a plate lined with paper towels to absorb any excess oil.
In a small bowl, whisk together the mayonnaise, Sriracha sauce, fresh lemon juice, honey, garlic powder, and salt until smooth and well combined. Adjust the spice level by adding more or less Sriracha to taste.
Serve the mini salmon cakes warm, with a drizzle of Sriracha lemon aioli on top or on the side for dipping. Garnish with extra chives or parsley for a fresh finish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 220
- Sugar: 1g
- Fat: 12g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 18g