Description

Crispy Sheet Pan Salmon Rice Cakes with Creamy Dill Aioli are a healthy, flavorful meal made with flaky salmon, seasoned rice, and fresh herbs baked until golden and crisp. Finished with a cool, tangy dill aioli, these easy salmon cakes are perfect for weeknight dinners or meal prep.

Ingredients

2 cups cooked rice

400 g cooked salmon, flaked

1 large egg

2 tbsp mayonnaise

1 tbsp Dijon mustard

1/4 cup chopped green onions

1 tbsp fresh dill, chopped

Salt and black pepper, to taste

Olive oil spray

For the dill aioli:

1/3 cup mayonnaise

1 tbsp lemon juice

1 tbsp fresh dill, finely chopped

1 small clove garlic, minced

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Instructions

1. Preheat oven to 220°C (425°F). Line a sheet pan with parchment paper.

2. In a large bowl, mix rice, salmon, egg, mayonnaise, Dijon mustard, green onions, dill, salt, and pepper.

3. Form mixture into small patties and place on the sheet pan.

4. Lightly spray tops with olive oil.

5. Bake for 18–22 minutes, flipping once, until golden and crispy.

6. Meanwhile, mix all dill aioli ingredients in a small bowl until smooth.

7. Remove salmon rice cakes from oven and let rest 2 minutes.

8. Serve warm with creamy dill aioli.

Notes

• Use leftover salmon or canned salmon.

• Chill mixture briefly if patties feel soft.

• Delicious served with salad or roasted veggies.