Mini Salmon Cakes with Lemon Aioli

You haven't really had crab cakes till you've tried our Mini-Salmon Cakes with Lemon Aioli. With all the treats and goodies available, you've probably already eaten too many sweets this holiday? Try this amazing sugar-free recipe instead.


1/4 C of Shallot, finely minced
1/4 C of Celery, finely minced
1/4 C of Red Bell Pepper, finely minced
1/4 Cup of Parsley, minced
1 tsp of Salt 
1/2 tsp of Black Pepper 
1 tsp of Old Bay Seasoning 
2 tbsp of Lemon Juice 
1 large Egg, beaten
1/2 C of Mayo
2 tbsp of Grainy Dijon Mustard 
1/2 C of Panko Bread Crumbs 

2 tbsp of Lemon Juice 
1/2 C of Mayo
1 Garlic clove, grated
Salt & Pepper to taste


STEP 1: Preheat oven to 400° F and line a baking sheet with parchment paper.
STEP 2: Place Salmon fillets on baking sheet and season with salt and pepper. Bake for 12 minutes. Set aside to let cool. Keep oven on. 
STEP 3: Meanwhile, in a large mixing bowl: combine shallots, celery, red bell pepper, parsley, salt, pepper, Old Bay, lemon juice, beaten egg, mayo, dijon and breadcrumbs.
STEP 4: When Salmon is cool enough to handle, flake with a fork and add to the bowl (stirring to combine well). 
STEP 5: With a 1.5 inch cookie scoop, form balls and gently place on the parchment lined baking sheet.
STEP 6: Bake for 15-20 minutes until the top becomes golden. 
STEP 7: While the Salmon cakes bake stir together lemon aioli ingredients and set aside with the serving platter. 
STEP 8: Serve the cakes with the lemon aioli and garnish with parsley if desired. Creates 20 - 24 servings depending on size.