salmon cake

Perfect salmon cakes every time - great as an appetizer or entree!

Mini Salmon Cakes with Sriracha Lemon Aioli

salmon fillet

salt

pepper

onion, diced, sautéed

breadcrumbs (or almond meal

parsley

mayonnaise (or Greek yogurt if you prefer)

Dijon mustard

egg (or 2 egg whites), lightly beaten

lemon juice

Sriracha sauce

garlic,

Preheat oven to 400.  Rinse and pat dry...

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 forks flake or separate the salmon into small pieces.

Place salmon in a large bowl.  Add onions,...

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),...

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...

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...

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

Combine all ingredients in a small mixing bowl,...

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

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Mini Salmon Cakes with Sriracha Lemon Aioli - the perfect appetizer for holiday entertaining!

These delicious Southern Salmon Croquettes are a quick and easy soul food classic done right!  Nice and tender on the inside full of salmon flavor and aromatics, yet crunchy and delicious on the exterior from an irresistible cornmeal breading, you will make these time and time again. 

Southern Salmon Croquettes

(14.75) pink salmon can (with bones removed)

self rising flour

onion

green pepper

tsp worcheshire sauce

tsp red pepper flakes

tsp black pepper

yellow cornmeal (optional (you can omit or use flour if you prefer))

vegetable oil

In a large bowl, add salmon, flour, onion, green pepper, egg, worcheshire sauce, salt, pepper flakes and black pepper and mix until well combined.  The mixture will be somewhat softer and looser so you will have to handle with care but don’t worry, they will fry up just fine.

Add cornmeal to a plate and set aside.

Shape medium to small sized patties then carefully roll in cornmeal and set aside. (If you want to make them easier to work with, add to the refrigerator for about 15 minutes to firm up more).

Add oil to cast iron skillet and heat until oil reaches 375.  Fry croquettes until golden brown on both sides, about 2-3 minutes on each side, and drain on paper towels then serve.

Top 2 salmon cake recipes from across the web

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Top Tags

Mini Salmon Cakes with Sriracha Lem...

Southern Salmon Croquettes

Top 2 salmon cake recipes from across the web

The most viewed salmon cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mini Salmon Cakes with Sriracha Lem...

Southern Salmon Croquettes

The most viewed salmon cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine