Mini Salmon Cakes @MaddieDayAuthor

Maddie Day here. Remember a couple of weeks ago I shared a recipe for my birthday son's favorite cake? His brother hosted the afternoon backyard party, which featured hearty appetizers. I made these mini salmon cakes with a lemon aioli sauce, and they were a big hit, so I thought I'd share the recipe here.

They would be a great contribution to a Fourth of July party or any other outdoor gathering.

Mini Baked Salmon Cakes

Adapted from TasteandSee.com by Holly Sander

Ingredients* 

1 1/2 pounds salmon fillet

1 1/2 teaspoon salt

1 1/2 teaspoon pepper

1 small onion, diced, sautéed

⅔ cup plain dried breadcrumbs

½ cup finely chopped fresh parsley

⅓ cup mayonnaise (or Greek yogurt if you prefer)

1 large egg, lightly beaten

4 tablespoons lemon juice

½ cup Greek yogurt

1 teaspoon Sriracha sauce (add more if you like things spicy)

4 teaspoons lemon juice

¼ teaspoon salt

¼ teaspoon pepper

*Author apologies - I thought I took a picture but the photo didn't make it onto my phone.

Instructions

Preheat oven to 400.  Rinse and pat dry the salmon, then place on a parchment-lined baking sheet and season with ½ teaspoon salt and pepper.  Roast until cooked through, about 15 minutes.  Allow to cool 5 minutes then using forks to flake or separate the salmon into small pieces.

Place salmon in a large bowl.  Add onions, breadcrumbs, parsley, mayo, mustard, egg, and 4 tablespoons lemon juice.   Season with 1 teaspoon each salt and pepper, then mix gently. 

Using a 1 ½ inch scoop and your hands, form the mixture into balls and place on a parchment-lined baking sheet. 

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 about 15-20 minutes, just until they start to crisp and become golden.  

Combine yogurt, Sriracha, 4 teaspoons lemon juice, salt, and pepper in a small mixing bowl, and whisk thoroughly.  Adjust salt and pepper to taste.

This appetizer was super popular at the birthday party. I served them room temperature, but hot from the oven would be great, too.

Readers: What's your favorite appetizer to bring to a party - or to eat?

🐟🐠🐟

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and A Case for the Ladies.

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Maddie Day (aka Edith Maxwell) is a talented amateur chef and holds a PhD in Linguistics from Indiana University. An Agatha Award-winning and bestselling author, she is a member of Sisters in Crime and Mystery Writers of America and also writes award-winning short crime fiction. She lives with her beau and sweet cat Martin north of Boston, where she’s currently working on her next mystery when she isn’t cooking up something delectable in the kitchen.