Ingredients: salmon cakes
- 2 cans of salmon fillet
- 1½ teaspoon salt
- 1½ teaspoon pepper
- 1 large onion, diced, sautéed
- ⅔ cup plain dried breadcrumbs
- ½ cup finely chopped fresh parsley
- ⅓ cup mayonnaise
- ¼ cup Dijon mustard
- 1 large egg
- 4 tbsp lemon juice
Ingredients: lemon sause
- ½ cup mayonnaise
- 4 tsp Sriracha sauce
- 4 tsp lemon juice
- 1 clove garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Preparation of Ingredients: Preheat your oven to 400°F (200°C). In a skillet over medium heat, sauté the chopped onions until they are soft and translucent. Meanwhile, prepare the remaining ingredients.
- Combining Ingredients: In a large mixing bowl, combine the sautéed onions, flaked salmon fillet, breadcrumbs, chopped parsley, mayonnaise, Dijon mustard, egg, and lemon juice. Season the mixture with salt and pepper to taste.
- Forming Cakes: Shape the mixture into small, even cakes, ensuring they are compact and will hold together well.
- Baking: Place the formed cakes on a baking sheet lined with parchment paper. Bake in the preheated oven for about 15-20 minutes or until they are golden brown and cooked through, flipping halfway through the baking time.
- Preparing Sriracha Lemon Aioli Sauce: While the salmon cakes are baking, prepare the sauce by mixing together mayonnaise, Sriracha sauce, lemon juice, minced garlic, salt, and pepper. Adjust the seasoning as needed.
- Serving: Once the Mini Salmon Cakes are baked to perfection, serve them warm with the spicy sauce on the side. Enjoy this delightful appetizer as it elevates your dining experience!