These Mini Salmon Cakes are a delicious and protein-rich appetizer, perfect for entertaining or meal prepping. Made with fresh salmon, parsley, lemon, Dijon mustard, and onion, they’re crispy on the outside and tender on the inside. Paired with a zesty Sriracha Lemon Aioli, these bite-sized delights are freezer-friendly and easy to prepare ahead of time for parties, holidays, or casual nights in.

Full Recipe:

Ingredients:

For the Salmon Cakes:

• 2 pounds salmon fillet

• 1½ tsp salt

• 1½ tsp pepper

• 1 large onion, diced and sautéed

• ⅔ cup plain dried breadcrumbs (or almond meal for gluten-free/low-carb)

• ½ cup finely chopped fresh parsley

• ⅓ cup mayonnaise (or Greek yogurt)

• ¼ cup Dijon mustard

• 1 large egg (or 2 egg whites), lightly beaten

• 4 tbsp lemon juice

For the Sriracha Lemon Aioli:

• ½ cup mayonnaise (or Greek yogurt)

• 4 tsp Sriracha sauce

• 4 tsp lemon juice

• 1 clove garlic, minced

• ¼ tsp salt

• ¼ tsp pepper

Directions:

To Make the Salmon Cakes:

1. Preheat oven to 400°F (200°C).

2. Rinse and pat dry salmon fillet, place on a parchment-lined baking sheet. Season with ½ tsp each of salt and pepper. Roast for 15 minutes.

3. Let salmon cool for 5 minutes, then flake with a fork into small pieces.

4. In a large bowl, combine flaked salmon with onion, breadcrumbs, parsley, mayo, mustard, egg, lemon juice, and remaining salt and pepper. Mix gently.

5. Scoop into 1½-inch balls and place on a parchment-lined baking sheet.

6. To bake now: Bake at 400°F for 15–20 minutes until golden.

7. To freeze: Freeze formed cakes on the baking sheet, then transfer to a freezer bag. To cook, thaw in the fridge for 4–5 hours and bake as directed.

To Make the Sriracha Lemon Aioli:

1. In a small bowl, whisk together mayo, Sriracha, lemon juice, garlic, salt, and pepper until smooth.

2. Chill until ready to serve.

Nutrients:

Per salmon cake (makes ~26–28):

• Calories: 191 kcal

• Protein: 20g

• Fat: 11g

• Carbohydrates: 17g

• Fiber: 2g

• Sugar: 1g

• Cholesterol: 69mg

• Sodium: 1721mg

These make-ahead mini salmon cakes are a crowd-pleasing appetizer that pairs beautifully with bold aioli.

Fresh Salmon, Fresh Flavor

The choice to use fresh salmon rather than canned or smoked makes all the difference in this recipe. Roasting the salmon beforehand develops its natural oils and sweetness, creating a richer, flakier texture that holds beautifully when mixed with the other ingredients. Flaking the salmon while still warm helps it bind better and distributes the flavor evenly throughout each mini cake. The result is a distinctly fresh-tasting seafood bite that’s moist, flaky, and flavorful, without being fishy or overpowering.

Balanced Seasoning and Bright Accents

These mini salmon cakes strike an elegant balance of flavors. Fresh parsley adds herbal brightness, while Dijon mustard contributes a tangy sharpness that cuts through the richness of the salmon. A touch of lemon juice lifts the whole mixture with citrusy acidity, making the cakes feel light and clean even though they’re satisfyingly rich. The sautéed onions provide sweetness and depth, and a bit of salt and pepper is all that’s needed to round out the seasoning. The combination is subtle but sophisticated, allowing the natural flavor of the salmon to take the lead.

A Versatile Base with Customization in Mind

This recipe is easy to adapt to various dietary preferences. Using dried breadcrumbs offers a classic, tender bite, but for those following gluten-free or low-carb lifestyles, almond meal works beautifully as a substitute. Likewise, the binding ingredients can be tweaked: traditional mayonnaise lends creaminess and moisture, while Greek yogurt offers a tangier, higher-protein alternative. Whether you stick to the original or make a few modifications, the structure of the recipe remains forgiving and flexible, inviting experimentation without compromising on flavor or texture.

Meal Prep and Make-Ahead Magic

One of the greatest strengths of these mini salmon cakes is their make-ahead potential. The mixture can be formed into small patties and frozen before baking, making them ideal for planning ahead. Once frozen solid, they can be stored for weeks and pulled out whenever needed—just thaw and bake. This freezer-friendly feature turns them into a practical solution for last-minute guests, holiday meal planning, or quick weeknight dinners. Their small size also means they reheat quickly and evenly, whether in the oven, air fryer, or toaster oven.

Crispy Outside, Tender Inside

Achieving the perfect texture is all about technique. Baking the cakes at a high temperature ensures they crisp up on the outside while staying moist and flaky on the inside. The edges turn golden brown and lightly crunchy, while the interior remains delicate and juicy. Because they’re baked and not fried, they retain a lightness that makes them easy to enjoy by the handful—ideal for serving as appetizers or small plates during parties or more casual occasions.

Bold Flavor Meets Creamy Heat: The Aioli

No salmon cake is complete without a standout sauce, and the Sriracha Lemon Aioli delivers a spicy, tangy punch that brings the whole dish together. Creamy mayonnaise or Greek yogurt provides the base, while the Sriracha adds smoky heat and lemon juice brings brightness and acidity. Garlic deepens the flavor, and just a pinch of salt and pepper balances it all out. The aioli can be made ahead and chilled, allowing the flavors to meld. It’s smooth, bold, and highly dippable—perfect for spooning over warm cakes or serving on the side for dipping.

A Crowd-Pleasing Appetizer for Any Occasion

These mini salmon cakes are made to share. Their elegant shape and bite-sized format make them perfect for cocktail parties, brunch spreads, or appetizer trays. They pair well with sparkling wine, light beer, or crisp white wine, and can be served on skewers, over microgreens, or nestled in lettuce cups for a fresh presentation. Because they’re baked and not fried, they can be served at room temperature without losing their appeal, making them ideal for buffets and potlucks. Despite their upscale appearance, they’re approachable and familiar—great for entertaining without the stress.

Kid-Friendly and Nutritious

Even though these salmon cakes boast sophisticated flavors, they’re also simple and mild enough to please children and picky eaters. Their soft texture, balanced seasoning, and manageable size make them easy to serve to kids, especially when paired with a milder sauce or plain yogurt dip. Nutritionally, they pack a punch—each cake delivers around 20 grams of protein, with healthy fats from salmon and egg, plus a moderate amount of carbohydrates and fiber. The fresh parsley adds a dose of vitamin K and antioxidants, while the lemon and onion enhance the nutrient profile without overpowering delicate palates.

Serving Suggestions for Any Setting

Versatility is another reason to love these mini salmon cakes. Serve them as party starters with toothpicks and dipping sauce, or as part of a brunch board alongside hard-boiled eggs, avocado slices, and croissants. They also make a satisfying lunch when stacked on a bed of greens with a drizzle of aioli and lemon wedges on the side. You can even tuck them into sliders or wraps for a gourmet twist on casual meals. Their small size makes them perfect for mixing and matching with other dishes, and they’re just as delicious warm, room temperature, or chilled.

Nutrition Highlights and Health Appeal

Each mini salmon cake is surprisingly nutrient-dense. With only 191 calories per serving and a generous 20 grams of protein, they’re filling without being heavy. The fat content is balanced at around 11 grams, largely coming from healthy sources like salmon and olive oil-based mayo or yogurt. Carbohydrates are moderate at 17 grams per cake, and using almond meal in place of breadcrumbs can lower that number significantly. They also contain about 2 grams of fiber and just 1 gram of sugar per serving. With 69mg of cholesterol and a higher sodium count of 1721mg, portion awareness is recommended, especially for those monitoring heart health—but in moderation, they’re an excellent addition to a balanced diet.

Conclusion: Flavorful, Flexible, and Foolproof

Mini Salmon Cakes are the kind of recipe that checks every box—elegant yet easy, nutritious yet indulgent, and perfect for every occasion. Whether you’re serving them at a holiday gathering, prepping them for weekday lunches, or simply looking for a crowd-pleasing appetizer, these salmon cakes deliver. With their flaky texture, bold aioli, and adaptable ingredients, they prove that healthy cooking doesn’t have to sacrifice flavor or fun. Once you make them, you’ll want to keep a stash in the freezer at all times. They’re more than just mini—they’re mighty.