Mini Salmon Cakes With Lemon Aioli

Mini Salmon Cakes With Lemon Aioli


  • 4 Wixter Norwegian Salmon Fillets
  • 1/4 Cup of Shallot (Finely Minced)
  • 1/4 Cup of Celery (Finely Minced)
  • 1/4 Cup of Red Bell Pepper (Finely Minced)
  • 1/4 Cup of Parsley (Minced)
  • 1 Teaspoon of Salt
  • 1/2 Teaspoon of Black Pepper
  • 1 Teaspoon of Old Bay Seasoning
  • 2 Tablespoons of Lemon Juice
  • 1 Large Egg (Beaten)
  • 1/2 Cup of Mayo
  • 2 Tablespoons of Grainy Dijon Mustard
  • 1/2 Cup of Panko Bread Crumbs
  • 2 Tablespoons of Lemon Juice
  • 1/2 Cup of Mayo
  • 1 Garlic Clove (Grated)
  • Salt & pepper to taste


STEP 1: Preheat the oven to 400° and line a baking sheet with parchment paper.

STEP 2: Place salmon fillets on a baking sheet and season with salt and pepper. Bake for 12 minutes. Set aside to let cool. Keep oven on.

STEP 3: In a large mixing bowl: combine shallots, celery, red bell pepper, parsley, salt, pepper, old bay, lemon juice, beaten egg, mayo, dijon, and breadcrumbs.

STEP 4: When salmon is cool enough to handle, flake with a fork and add to the bowl (stirring to combine well).

STEP 5: With a 1.5-inch cookie scoop, form balls and gently place them on the parchment-lined baking sheet.

STEP 6: Bake for 15-20 minutes until the top becomes golden.

STEP 7: While the salmon cakes bake stir together lemon aioli ingredients and set aside with the serving platter.

STEP 8: Serve the cakes with the lemon aioli and garnish with parsley if desired. Creates 20 - 24 servings depending on size

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