almon Cakes

Are you looking for a tasty appetizer that can be made ahead and is sure to impress? This delightful recipe for salmon cakes with sriracha aioli sauce is the answer. The salmon cakes are lightly seasoned and pair perfectly with the spicy sauce. Best of all, these delicious salmon cakes can be made and frozen up to 60 days in advance of your event, meaning you can do the work today and enjoy your guests (and these salmon cakes).

Salmon Cakes with Sriracha Aioli

Ingredients

For the salmon cakes:

4 frozen Morey’s Wild Salmon Steakhouse filets, thawed

2 Tbsp butter

1 large onion, finely diced

2/3 cup plain good-quality breadcrumbs

1/2 cup finely chopped fresh parsley

1/3 cup mayo

1/2 cup Dijon mustard

1 large lightly beaten egg

4 Tbsp fresh lemon juice

Pinch of smoked paprika

Salt and freshly ground black pepper to taste

For the sriracha lemon aioli:

1/2 cup mayo

4 tsp Sriracha

4 tsp fresh lemon juice

1 clove of garlic, minced

Instructions

For the salmon cakes:

• Cook the Morey’s Wild Salmon Steakhouse according to the instructions given on the package.
• When the filets are cooked, allow them to cool for 5 minutes. Then remove the skin and use a fork to flake the fish.
• Melt the butter in a large skillet over medium heat and sauté the diced onion until translucent.
• Combine the sauteed onions, breadcrumbs, parsley, mayo, mustard, egg, and fresh lemon juice in a large mixing bowl. Add the cooked, flaked salmon and mix gently. Add salt and pepper to taste.
• Form the salmon mixture into ten equally sized balls and place them on a parchment-lined baking sheet.
• To make ahead: Your salmon cakes can be frozen at this stage. Next, go ahead and place the baking sheet into the freezer for 2-3 hours. Once the cakes are fully frozen, you can transfer them from the baking sheet into a freezer bag and keep them stored for up to 60 days. When you’re ready to serve them, remove them from the freezer and allow them to thaw in the fridge on a parchment-lined baking sheet for 4-5 hours before proceeding.
• To bake from fresh or after thawing: Bake the salmon cakes in a 400-degree oven for 18-20 minutes until the cakes begin to crisp and turn golden.
• Remove the salmon cakes from the oven and sprinkle with smoked paprika.

While the salmon cakes bake, prepare the sriracha lemon aioli by combining all the ingredients in a small bowl and whisking thoroughly.