Mini Salmon Cakes with Sriracha Lemon Aioli

Step 1

Preheat oven to  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 forks flake or separate the salmon into small pieces.

Step 2

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.

Step 3

Using a 1 1/2 inch scoop (or your hands), form the mixture into balls and place on a parchment-lined baking sheet.

Step 4

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.

Step 5

To finish the cakes, bake on 400 for about 15-20 minutes, just until they start to crisp and become golden.

Step 6

Combine all ingredients in a small mixing bowl, and whisk thoroughly.  Adjust salt and pepper to taste.