Why You’ll Love these Mini Salmon Cakes with Zesty Aioli
Whether you’re hosting a dinner party or looking for a quick weeknight meal, these Mini Salmon Cakes with Zesty Aioli are about to become your new go-to recipe.
I’m obsessed with how these little bites pack so much flavor into such a tiny package.
What makes these irresistible? Fresh salmon creates a tender texture that canned just can’t match, while the crispy exterior gives way to a perfectly seasoned interior.
The garlicky aioli adds that restaurant-quality finish that’ll have everyone asking for your secret.
And can we talk versatility? Serve them as appetizers, sliders, or atop a salad for lunch tomorrow.
What Ingredients are in Mini Salmon Cakes with Zesty Aioli?
Making mini salmon cakes at home is so much easier than you might think, and these little flavor bombs are perfect for any occasion. Whether you’re hosting a dinner party or just want to elevate your weeknight dinner, these salmon cakes deliver big on taste with minimal effort.
The combination of fresh salmon with herbs and spices creates a delightful texture and flavor profile, while the zesty aioli takes them to a whole new level of deliciousness.
For the Salmon Cakes:
- 1 pound salmon (fresh recommended, but canned works too)
- 1/4 cup dry breadcrumbs
- 1/2 ounce green onion, finely chopped
- 1 teaspoon kosher salt
- 1 egg
- 4 tablespoons olive oil mayonnaise
- 1 teaspoon spicy brown mustard
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 1 tablespoon lemon juice
- 1/4 teaspoon garlic powder
- 1/2 cup bell pepper, finely chopped
- 1 tablespoon cilantro, chopped
- 1/2 teaspoon seafood seasoning (such as Old Bay)
For the Zesty Aioli:
- 1 cup mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon cilantro, chopped
- 1 medium garlic clove, minced
- 1/4 teaspoon kosher salt
A few notes about these ingredients—while I’m a big advocate for using fresh salmon (the texture and flavor are just superior), don’t stress if you only have canned salmon on hand.
It still makes for delicious mini cakes, just with a slightly different texture. Also, feel free to play around with the seasoning levels. Love garlic? Add an extra clove to that aioli.
Can’t handle heat? Reduce the hot sauce or omit it entirely. The beauty of this recipe is its adaptability to your personal taste preferences.
How to Make these Mini Salmon Cakes with Zesty Aioli
Making these mini salmon cakes is about as straightforward as it gets, and the payoff is absolutely worth it. Start by preparing your zesty aioli first so the flavors have time to meld together. In a small bowl, combine 1 cup of mayonnaise, 1 tablespoon of lemon juice, 1 tablespoon of chopped cilantro, 1 minced garlic clove, and 1/4 teaspoon of kosher salt. Give it a good stir until everything is well incorporated, then pop it in the refrigerator while you work on the salmon cakes.
For the star of the show, mix 1 pound of salmon (remember, fresh tastes much better, but canned works in a pinch) with 1/4 cup of dry breadcrumbs, 1/2 ounce finely chopped green onion, and 1 teaspoon of kosher salt in a large bowl.
Add in 1/2 cup finely chopped bell pepper, 1 tablespoon chopped cilantro, 1/4 teaspoon garlic powder, and 1/2 teaspoon of seafood seasoning. In a separate bowl, beat together 1 egg, 4 tablespoons olive oil mayonnaise, 1 teaspoon spicy brown mustard, 1 teaspoon hot sauce, 1 teaspoon Worcestershire sauce, and 1 tablespoon lemon juice until smooth.
Pour this wet mixture into your salmon mixture and gently fold everything together—you want to mix thoroughly without pulverizing the salmon. For professional-grade results, consider using a professional wok station that provides consistent heat distribution and ample cooking space. Once everything is combined, form the mixture into small patties (about 2-3 inches in diameter for perfect mini cakes).
Heat a non-stick pan over medium heat—and here’s a little secret: with a good quality non-stick pan, you shouldn’t need any additional oil. For an even more elevated experience, consider preparing these salmon cakes on a premium grilling station for that perfect outdoor-cooked flavor. Cook the patties until they’re beautifully golden brown on each side, about 3-4 minutes per side. The cakes should feel firm to the touch when they’re done.
Transfer them to a serving platter, top each with a dollop of that zesty aioli we made earlier, and watch them disappear faster than you can say “seconds, please!”
Mini Salmon Cakes with Zesty Aioli Substitutions and Variations
While these mini salmon cakes are absolutely delicious as written, don’t be afraid to switch things up based on what you have in your pantry or to suit your taste preferences.
Try swapping breadcrumbs for panko for extra crunch, or use canned salmon when fresh isn’t available.
Not a cilantro fan? Dill or parsley work beautifully.
The aioli is equally flexible—roasted garlic creates depth, while adding avocado makes it creamy.
For heat lovers, bump up the hot sauce or add cayenne to the mix.
Serving options? These little gems work as appetizers on cucumber slices or as sliders on dinner rolls.
What to Serve with Mini Salmon Cakes with Zesty Aioli
These mini salmon cakes with zesty aioli deserve perfect companions to round out your meal.
I love pairing them with a crisp arugula salad dressed simply with lemon vinaigrette, letting the peppery greens complement the rich salmon. A side of roasted sweet potato wedges adds a gorgeous color contrast and satisfying sweetness.
For something lighter, consider cucumber and dill tzatziki or a fennel slaw with citrus dressing.
Can’t decide? Why not serve them as part of a seafood spread with shrimp cocktail and fresh oysters? The possibilities are endless, really.
Final Thoughts
After savoring these delectable mini salmon cakes with their zesty aioli, I’m convinced they deserve a permanent spot in your recipe rotation.
They’re versatile enough for casual weeknight dinners or dressed up for entertaining guests. The contrast between the crispy exterior and tender salmon interior, complemented by that garlicky, lemony aioli, creates pure magic on your palate.
What I love most is how you can prep these ahead of time, making your life easier when mealtime approaches.
Whether served on slider buns, atop greens, or as standalone appetizers, these salmon cakes deliver big flavor in bite-sized packages. If you enjoy these, you might also appreciate how small shrimp can add delicate texture and flavor to dishes like fried rice.
