Baked Salmon Cake Balls + Rosemary Aioli

August 13, 2018

When it comes to these Baked Salmon Cake Balls + Rosemary Aioli, this recipe is for any die-hard fan of flavor. Packed with protein, omega fatty acids, and a ton of other great nutrients from the fresh salmon, these balls make for the perfect appetizer, lunch, or dinner, especially when entertaining. 

Baked Salmon Cake Balls + Rosemary Aioli

It’s the start of a new week and I couldn’t be more excited! This past weekend has been pretty eventful, with my first baked goods order taking place, my dabbling into Facebook Live videos (for the first time), and a few other awesome announcements as it relates to Orchids + Sweet Tea!

As you man of you may already know from my previous blog post, Orchids + Sweet Tea’s magazine (“For the Love of Sweet Tea”) is currently in the wood works and will be available in the Fall!

I chose to create this magazine as a fun way to discuss Food + Wellness as an extension of this blog as well as line of communication between us when it comes to Food Trends, Q+A’s, etc.

Rest assured, this magazine will be available to my NEW subscribers ONLY and if you’re already a subscriber, you’ll receive your copy via email (of course!)! 

Ok, so back to these delicious balls! Haha. 

Making these little flavorful bites was so fun and easy. But of course, the easiest and most fun part was eating them! Can’t you imagine each bite?

Plus, I chose to make an aioli because I believe that you can’t make the perfect handheld food without a dipping sauce, right?

Baked Salmon Cake Balls + Rosemary Aioli

The best part about this is of course that they are baked! If you’ve been following this blog, then you know about my obsession with “fry” baking EVERYTHING!

I often try my best to avoid frying anything in oil because I like to keep things more healthy and dry. Don’t you?

How about these Baked Salmon Sliders with BBQ Jerk SauceThey are perfectly small to act as a great appetizer for guests, a nice bite to eat for lunch, or perhaps a few good bites for dinner.

Either way, these salmon sliders are loaded with flavor and spice, specifically from the BBQ Jerk sauce.

Baked Salmon Cake Balls + Rosemary Aioli

Well, let’s dig right into this recipe, shall we?

First, preheat the oven to 400 degrees Fahrenheit.

Season salmon with sea salt + black pepper and roast on a baking sheet (lined with parchment paper) for about 20 minutes, or until cooked through.

Once cooked, remove from oven and set aside while it cools for 5 minutes before shredding or flaking into medium chunks.

Meanwhile, add onions, bell peppers, jalapeños, spinach, breadcrumbs, old bay seasoning, parsley, mayo, dijon mustard, egg, sriracha and lemon juice to a large bowl. Then add shredded salmon and mix all ingredients together well using your hands.

Scoop about 2 Tbsps of batter and form into a ball with your hands and line on a baking sheet (lined with parchment paper). Repeat until all batter is used.

Bake salmon balls for 15-20 minutes, or until slightly crisp and golden brown.

For the Rosemary Aioli Sauce:

Combine all ingredients in a medium bowl and whisk together thoroughly. Refrigerate for until ready to use.

MADE OUR RECIPE(S)?

If you choose to make these Baked Salmon Cake Balls + Rosemary Aioli or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love, rate, comment below, + share!

Baked Salmon Cake Balls + Rosemary Aioli

Baked Salmon Cake Balls + Rosemary Aioli

Baked Salmon Cake Balls + Rosemary Aioli

Prep Time: 5 mins
Cook Time: 40 mins
Total Time: 45 mins
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Ingredients

Salmon Cake Balls:

  • 2 lbs. wild salmon fillets
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1/2 medium purple onion, chopped
  • 1/2 cup organic spinach, chopped
  • 1/2 red bell pepper, diced
  • 1/2 yellow red pepper, diced
  • 1 small jalapeño, diced
  • 2/3 cups breadcrumbs (See Notes!)
  • 1-2 Tbsps Old Bay seasoning
  • 1/2 cup fresh parsley, chopped
  • 1/3 cup vegan Mayo (I use Earth's Balance)
  • 1/2 cup dijon mustard
  • 1 large organic egg, room temp. (I use Organic Valley)
  • 4 Tbsps lemon juice
  • 1-2 Tbsps sriracha sauce

For the Rosemary Aioli Sauce:

  • 1/2 cup vegan mayo (I use Earth's Balance)
  • 4 tsps lemon juice
  • 2 garlic cloves, crushed + minced
  • 1/4 tsp sea salt
  • 2 sprigs fresh rosemary, chopped

Instructions

  • First, preheat the oven to 400 degrees Fahrenheit.
  • Season salmon with sea salt + black pepper and roast on a baking sheet (lined with parchment paper) for about 20 minutes, or until cooked through.
  • Once cooked, remove from oven and set aside while it cools for 5 minutes before shredding or flaking into medium chunks.
  • Meanwhile, add onions, bell peppers, jalapeños, spinach, old bay seasoning, breadcrumbs, parsley, mayo, dijon mustard, egg, sriracha and lemon juice to a large bowl. Then add shredded salmon and mix all ingredients together well using your hands.
  • Scoop about 2 Tbsps of batter and form into a ball with your hands and line on a baking sheet (lined with parchment paper). Repeat until all batter is used.
  • Bake salmon balls for 15-20 minutes, or until slightly crisp and golden brown.

For the Rosemary Aioli Sauce:

  • Combine all ingredients in a medium bowl and whisk together thoroughly. Refrigerate for until ready to use.

Tips & Tricks

HOMEMADE BREADCRUMBS: To make your own breadcrumbs, simply grind 1-2 cups of cubed gluten-free bread into a food processor until finely chopped. Place crumbs onto a parchment lined baking sheet and spread out evenly. Bake for 5-6 minutes in the oven set at 350 degrees Fahrenheit, stirring occasionally. Once brown + crisp, remove from oven and let cool. Continue recipe steps and store remaining breadcrumbs in a tightly sealed container. 
STORAGE: Leftovers can be stored in an air-tight container in the refrigerator for up to 3 days and reheated when ready to serve.
 

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Baked Salmon Cake Balls + Rosemary Aioli.

ORCHIDS + SWEET TEA

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    • Hi Krista! I hope that you truly enjoy them! They are delicious! Also, you can definitely freeze them and re-heat them in the oven when ready to eat! Be sure to let me know how they turn out! 🙂