Mini Salmon Cakes with Sriracha Lemon Aioli

Crispy on the outside, tender on the inside, these Mini Salmon Cakes are packed with bold flavors and paired with a zesty Sriracha Lemon Aioli for the perfect kick. Whether you’re serving them as an appetizer, a light meal, or a fun party dish, these bite-sized salmon cakes are easy to make and full of deliciousness. Using either canned or fresh salmon, they come together quickly with simple ingredients like bell pepper, green onion, and a touch of Dijon mustard. The creamy, spicy aioli adds just the right balance of heat and tang. Ready in under 30 minutes, these salmon cakes are a must-try for seafood lovers!

Ingredients

For the Salmon Cakes:

1 can (14.75 oz) salmon, drained and flaked (or 8 oz fresh cooked salmon, flaked)

1/2 cup panko breadcrumbs

1/4 cup finely chopped red bell pepper

2 tbsp finely chopped green onion

1 tbsp chopped fresh parsley

1 tsp Dijon mustard

1/2 tsp garlic powder

1/2 tsp smoked paprika

1/4 tsp salt

1/4 tsp black pepper

1 egg, lightly beaten

1 tbsp mayonnaise

1 tbsp fresh lemon juice

1 tbsp olive oil (for cooking)

For the Sriracha Lemon Aioli:

1/4 cup mayonnaise

1 tbsp Sriracha (adjust to taste)

1 tbsp fresh lemon juice

1/2 tsp garlic powder

Instructions

Prepare the Salmon Cakes:

In a large bowl, combine the flaked salmon, panko breadcrumbs, red bell pepper, green onion, and parsley.

Add Dijon mustard, garlic powder, smoked paprika, salt, and black pepper. Mix well.

Stir in the beaten egg, mayonnaise, and lemon juice until the mixture holds together.

Shape into small patties (about 1.5 inches in diameter).

Cook the Salmon Cakes:

Heat olive oil in a skillet over medium heat.

Cook the salmon cakes for 2-3 minutes per side, until golden brown and crispy.

Transfer to a plate lined with paper towels to remove excess oil.

Prepare the Sriracha Lemon Aioli:

In a small bowl, whisk together mayonnaise, Sriracha, lemon juice, and garlic powder until smooth.

Serve:

Drizzle or dip the mini salmon cakes with the aioli.

Garnish with extra parsley or green onion if desired.

Enjoy warm as an appetizer or serve with a side salad for a light meal.

Tips for Perfect Mini Salmon Cakes

Use Fresh or Canned Salmon – Freshly cooked salmon will give a more delicate texture, but canned salmon works just as well for convenience. If using canned, remove any bones and skin for a smoother consistency.

Chill the Mixture – If your mixture feels too soft to shape, refrigerate it for 15-20 minutes before forming the cakes. This helps them hold together better when cooking.

Even Cooking – Cook over medium heat to get a golden-brown crust without burning. If using an air fryer, cook at 375°F (190°C) for 8-10 minutes, flipping halfway.

Customize the Heat – Adjust the Sriracha in the aioli to your spice preference. If you love extra heat, add a pinch of cayenne or red pepper flakes to the salmon cakes.

Serve in Different Ways – Enjoy them as appetizers, in a sandwich, or over a fresh salad with lemon vinaigrette.

Nutrition (Per Serving, Approx. 2 Mini Cakes + Aioli)

Calories: ~180
Protein: ~12g
Carbs: ~8g
Fat: ~11g
Fiber: ~1g
Sodium: ~250mg