Salmon Cakes with Sriracha Aioli

Preparation Instructions

SALMON CAKES:

STEP 1: Cook Morey's Wild Salmon Steakhouse according to package instructions.

STEP 2: Preheat oven to 400°F.

STEP 3: When the fillets are done cooking, allow them to cool for 5 minutes. Remove the skin. Once removed, use a fork to flake the fish.

STEP 4: Melt butter in a skillet over medium heat. Sautee onion until translucent (about 5 minutes).

STEP 5: Place the salmon in a large bowl. Add sauteed onions, breadcrumbs, parsley, mayonnaise, mustard, egg, and lemon juice. Mix gently. Add salt and pepper.

STEP 6: Form the mixture into 1 1.2" spheres and place on a parchment-lined baking sheet.

STEP 7: Bake at 400° for 18-20 minutes, just until they start to crisp and become golden.

STEP 8: Remove, sprinkle with smoked paprika and serve with slices of lemon and Sriracha Lemon Aioli.

SRIRACHA LEMON AIOLI:

Combine all ingredients in a small mixing bowl and whisk thoroughly.

MAKE-AHEAD TIP:

Once you form the cakes, freeze them on a cookie sheet for 2-3 hours. Once firm, transfer the cakes to a resealable storage bag and store for up to 60 days. The day you are ready to bake the cakes, place them back on a baking sheet while frozen and allow the cakes to thaw in the fridge for 4-5 hours before baking.

Ingredients

Salmon Cakes

• 4 Morey's Wild Salmon Steakhouse fillets
• 2 Tbsp. butter
• 1 large onion, diced
• 2/3 cup plain breadcrumbs
• 1/2 cup finely chopped fresh parsley
• 1/3 cup mayonnaise
• 1/2 cup Dijon mustard
• 1 large egg, lightly beaten
• 4 Tbsp. lemon juice
• Pinch of smoked paprika
• Salt and freshly ground black pepper

Sriracha Lemon Aioli

• 1/2 cup mayonnaise
• 4 tsp. Sriracha sauce
• 4 tsp. lemon juice
• 1 clove garlic, minced