These Mini Salmon Cakes with Sriracha Lemon Aioli are a protein-packed appetizer perfect for entertaining! They are loaded with all things yummy: minced parsley, yellow onion, fresh lemon juice, and fresh salmon! This salmon cake recipe is great for making a head and freezing, meal prepping for the week, or any party, get together or event you a homerun appetizer to serve!
Aren't appetizers amazing!??🌟 I can’t tell you how much I love to graze on a big ole’ table of finger food. I think it has to do with getting to try a little bit of everything.
I know they say variety is the spice of life but for me, it’s a big spread of appetizers!🙌
I’ve been making this salmon cake recipe for about 15 years.
When I first created the recipe I made them into full-size cakes. Then during the Christmas season one year, we were throwing a holiday party and I was deciding on the menu.
I needed some protein-infused appetizers and was trying to make something a little more creative than a shrimp cocktail.🍤
(By the way you should always serve shrimp cocktail at you noliday parties – people love it and it’s little to no work. Less work = less stress = more fun.)
Then it hit me – why not turn my salmon cakes into mini salmon cakes?
Ding ding ding – all kinds of light bulbs going off in my head!💡✨ This was an amazing concept for so many different reasons!
- I already had the perfect salmon cake recipe.
- They’re full of healthy goodness.
- Protein, protein, protein.
- You can make them and freeze them, then defrost them the day of, bake, and serve them.
- They taste phenomenal and everyone loves them!
So Mini Salmon Cakes with Sriracha Lemon Aioli made the holiday party menu that year and due to popular demand, every year since!
AND now you can make, bake, and serve these yummy meaty globes of delight at your next get-together as well!🎊🎉
Or if sharing isn’t your thing, just make a batch, plop down on the couch, catch the latest Poldark episode, and treat yourself to a night of delicious entertainment.😄
For those of you who haven’t yet experienced Poldark, it is the most amazing tea-drinking, family-feuding, horseback-riding show in the history of all time‼️ It’s basically my Downton Abbey replacement series. (Just a side note, I’m a bit disappointed in some of the choices Ross has made of late. I know he’s only human but his moral compass seems a little skewed these days… or maybe it’s all the time. Oh Poldark.)
Sorry for that detour… more about these salmon cakes!😁
Ingredients for Salmon Patties
You’re gonna need about 2 pounds of fresh salmon meat. So that you know, Costco sells antibiotic-free salmon filets for $7.49 a pound (maybe less where you live).
So for around $20 dollars (salmon plus other ingredients), you can make about 26-28 mini salmon balls. Not bad for a healthy and delicious homemade appetizer.👍
And of course these salmon patties include serval other key ingredients...
For the Mini Salmon Cakes
- 2 pounds salmon fillet
- 11/2 teaspoon salt
- 11/2 teaspoon pepper
- 1 large onion, diced, sautéed
- ⅔ cup plain dried breadcrumbs (or almond meal for Gluten-Free & Low-Carb)
- ½ cup finely chopped fresh parsley
- ⅓ cup mayonnaise (or Greek yogurt if you prefer)
- ¼ cup Dijon mustard
- 1 large egg (or 2 egg whites), lightly beaten
- 4 tablespoons lemon juice
For the Siriacha Lemon Aioli
- ! For The Sriracha Lemon Aioli:
- ½ cup mayonnaise (or Greek yogurt if you prefer)
- 4 teaspoons Sriracha sauce
- 4 teaspoons lemon juice
- 1 clove garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon pepper
How to Make Salmon Cakes
I usually rinse and pat down (or at least wipe down) my salmon filet. Place it on a parchment-lined baking sheet, sprinkle with salt and pepper, and then bake for 15 minutes at 400 degrees.
Meanwhile, I chop up a large onion, mince some parsley, juice a lemon, beat an egg, and measure out the rest of my ingredients.
Then remove the salmon from the oven let it rest for 5 minutes or so, and flake it with two forks. Add it to a large bowl with all the other ingredients and then gently mix it together.
I form mini balls with my 1½ inch scoop, place them on the cookie sheet lined with a new piece of parchment, and then either stick them in the freezer for cooking later or bake them at 400 for another 15-20 minutes until just slightly golden.
How to Freeze Salmon Cakes
To freeze them, place the cookie sheet in the freezer for a few hours, then transfer the cakes to a large freezer bag to store until you need them.
Remove them from the freezer the night before – or the morning of the day you want to serve them.
Place them on a parchment-lined baking sheet and let them defrost in the fridge, then bake at 400 for 15-20 minutes.
I also made a sriracha lemon aioli dip for this salmon cake recipe, since some people are all about the sauce.
It has mayo (light mayo if you’re trying to keep those calories down), fresh lemon juice, minced garlic, sriracha, and salt and pepper. Whisk it together and you’re ready to start dipping.
There you have it, Mini Salmon Cakes with Sriracha Lemon Aioli... my secret weapon to killing it in the appetizer department for holiday parties🎄.🎉
Or any party or weekday for that matter – no need to wait for a holiday because every day is worth celebrating!👏
Happy eating!
Mini Salmon Cakes with Sriracha Lemon Aioli
Perfect salmon cakes every time - great as an appetizer or entree!
Ingredients
For The Salmon Cakes:
- 2 pounds salmon fillet
- 11/2 teaspoon salt
- 11/2 teaspoon pepper
- 1 large onion, diced, sautéed
- ⅔ cup plain dried breadcrumbs (or almond meal for Gluten-Free & Low-Carb)
- ½ cup finely chopped fresh parsley
- ⅓ cup mayonnaise (or Greek yogurt if you prefer)
- ¼ cup Dijon mustard
- 1 large egg (or 2 egg whites), lightly beaten
- 4 tablespoons lemon juice
For The Sriracha Lemon Aioli:
- ½ cup mayonnaise (or Greek yogurt if you prefer)
- 4 teaspoons Sriracha sauce
- 4 teaspoons lemon juice
- 1 clove garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
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 ½ 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.
- 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 ½ 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.
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.
Nutrition Information
Yield
10Serving Size
1 salmon cakeAmount Per Serving Calories 191Total Fat 11gSaturated Fat 1gUnsaturated Fat 0gCholesterol 69mgSodium 1721mgCarbohydrates 17gFiber 2gSugar 1gProtein 20g
I would love to connect with you! Leave a comment and follow me on Instagram, Twitter, Facebook, & Pinterest!
Looking for more awesome holiday appetizers? Try these!!
Baked Brie in Puff Pastry with Honey and Almonds: 
Persimmons Wrapped in Prosciutto: 
Aleks
Is there something else that I can use instead of the egg/egg whites?
holly
Hi Aleks, I googled it quickly and it looks like flaxseed could be the best substitute. It says you mix 1 tablespoon of ground flaxseed with 2 and a half tablespoons of water. Mix it up and then let it stand for 10 to 15 minutes until it looks a bit gloopy. Let me know it goes!
Sara
Hi, if I use canned salmon, how much would I use?
holly
Hi Sara, the recipe calls for 2 pounds of fresh salmon so if you're using canned salmon that would be 32 ounces. If there is any liquid in the cans make sure you drain it before using. Hope that helps!
Saby
Hi Holly,
Just a quick question. Can we use panko breadcrumbs instead of regular breadcrumbs? The recipe and the reviews look awesome! Definitely gonna make it soon!
Thanks!!
holly
Hi Saby, yes - panko breadcrumbs should work just as good. Enjoy!
Deborah Dick
No matter how many of these I make,
there are never any leftovers. My go-to for every occasion!!
Bryan
Aww thank you Deborah! We love hearing that. It's one of our favorite go-to salmon recipes, too! 🙂 - H&B
Jennifer Stratz
Can you cook these ahead of time and reheat them.
Bryan
Hi Jennifer, yes we do this all the time! We suggest using plastic wrap on each cake, then storing them in a freezer-ready ziploc bag. We actually freeze them, and then thaw overnight when you are ready to use them. To reheat, we heat them in a non-stick skillet, using plenty of cooking spray. Watch them closely to make sure they don't burn. Enjoy! 🙂 - H&B
Julie
I just had to come on and comment. I made these for the first time a year ago and they are a STAPLE in our home! This is a FANTASTIC recipe and I eat them cold and warmed up! The only modification I made was I used crushed pretzels as my breadcrumbs which adds another lovely dimension of salt. They are fantastic. Thank you!
holly
I love hearing that, Julie! You are more than welcome! Thank you so much for your kind words and taking the time to share your feedback with me! I just made a batch myself two days ago - we love them too!😁
Sarah Kaye
This recipe was delicious! Huge hit with the family!!!! Going to definitely now be in my party App go to recipes!
holly
That's so great to hear, Sarah! I feel the same way about these salmon cakes! Thank you!
Ashley Heinrich
Could I make these and serve them at room temp? Taste okay? I’m thinkig of taking them to a gathering that is about 20 min from home, would imagine people eating them within 30-40 min of baking. Thoughts? Thanks!
holly
Hi Ashley! Yes - these are delicious at room temperature! And they won't last long so no worries on them sitting out.
Brittany
What is a serving size? How many mini cakes?
Bryan
Hi Brittany! Sorry to just be responding... the recipe makes 20 mini cakes and we figured two per serving. Hope you enjoy(ed)!
Celeste Bemoras
Not sure however if the salmon from Costco is wild. Farmed salmon can be really be a bad quality.
holly
Hi Celeste, Costco usually offers both farmed and wild salmon. It probably varies per location.
Brandy
Can I use canned wild caught salmon?
holly
Hello Brandy, you can use the canned salmon just make sure you have the same amount canned as you would the fillets so It doesn't change the proportions!
Pam
not if it is reasonably sourced. Wegmans has excellent farm raised salmon.
holly
I agree... you have to do your research and find a good source that works for you.
Alex
Can you make this with canned salmon?
holly
Hi Alex, Yes - you should be able to. Just be sure to drain the canned salmon if it's in liquid. Hope it turns out great!
Tina
This looks delicious! Can you substitute the bread crumbs with something that is more paleo? Could almond flour be used?
holly
Hi Tina, Thanks so much! Yes - I think almond flour/meal could work just fine. I've actually used ground up my own almonds before and it turns out great. I like the ground almonds because they're a bit more course and substantial. Either way it should be delicious!
Stefanie
Hi! Could I bake these in a mini silicone muffin pan you think?
Thanks!
-Stef
holly
Hi Stefanie! I think that should work great. Let me know how they turn out!
Maria
They look so delicious! I will definitely make them Holly!!!
holly
Hi Maria! Thank you my friend! They are also great as a meal option. You can either make the cakes bigger or leave them as balls. I make a quick salad and call it a meal - yum!