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Mini Salmon Cakes with Lemon Aioli

You haven't really had crab cakes till you've tried our Mini-Salmon Cakes with Lemon Aioli. With all the treats and goodies available, you've probably already eaten too many sweets this holiday? Try this amazing sugar-free recipe instead.
RECIPE BY WIXTER SEAFOOD
PREP TIME 35 minutes
PAIRS WELL WITH muscadet
GREAT FOR sharing

INGREDIENTS

SALMON CAKE INGREDIENTS:

    • 4 Wixter Norwegian Salmon fillets
    • 1/4 C of Shallot, finely minced
    • 1/4 C of Celery, finely minced
    • 1/4 C of Red Bell Pepper, finely minced
    • 1/4 Cup of Parsley, minced
    • 1 tsp of Salt
    • 1/2 tsp of Black Pepper
    • 1 tsp of Old Bay Seasoning
    • 2 tbsp of Lemon Juice
    • 1 large Egg, beaten
    • 1/2 C of Mayo
    • 2 tbsp of Grainy Dijon Mustard
    • 1/2 C of Panko Bread Crumbs

 

LEMON AIOLI INGREDIENTS:

  • 2 tbsp of Lemon Juice
  • 1/2 C of Mayo
  • 1 Garlic clove, grated
  • Salt & Pepper to taste

INSTRUCTIONS

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

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

STEP 3: Meanwhile, 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 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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