Salmon Bites with Dill Aioli


These delicious bite size Salmon Cakes are perfect for game-day or to sever as an appetizer during the holidays. Served with a delicious homemade Dill Aioli sauce will please any crowd.

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Salmon Bites with Dill Aioli
Recipe type: Appetizer
  • For the Salmon Bites:
  • 8 oz cooked or canned pink salmon drained & flaked
  • 2 green onions, sliced
  • 1 tablespoon onion, finely diced
  • 1 tablespoon bell pepper, finely diced
  • 1 teaspoon Cajun seasoning
  • Pinch of dill seasoning or fresh dill
  • Pinch of granulated garlic
  • 1 tablespoon fresh parsley, chopped
  • 2 tablespoons Healthy & Delicious Mayonnaise, recipe at bottom of post
  • 1-teaspoon Dijon mustard
  • A few dashes of hot sauce
  • 1-tablespoon Italian breadcrumbs
  • 1-tablespoon panko breadcrumbs
  • ¼-cup panko mixed with 1 teaspoon dried parsley, for coating
  • For the Dill Aioli:
  • ¼ cup Healthy & Delicious Homemade Mayonnaise
  • ¼ cup Greek yogurt
  • 2 scallions, thinly sliced
  • 1 tablespoon lemon juice
  • 1 tablespoon finely chopped fresh dill
  • Freshly ground pepper, to taste
  1. For the Salmon Bites:
  2. In a large bowl flake Salmon and mix well.
  3. Add green onion, onion, bell pepper.
  4. In a separate bowl combine Cajun seasoning, dill, garlic, mayonnaise, hot sauce, and Dijon mustard stir to combine.
  5. Add to Salmon and mix thoroughly.
  6. Add Italian and panko breadcrumbs.
  7. Form into bit size cakes and refrigerate for 30 minutes.
  8. When ready to cook the Salmon Bites:
  9. Spray the cakes with olive oil spray and coat the cakes in the panko breadcrumbs.
  10. Heat a large skillet over medium-high heat.
  11. Add 2 tablespoons butter or olive oil and cook the cakes for 3-4 minutes on each side until golden brown.
  12. For the Dill Aioli:
  13. Combine mayonnaise, yogurt, scallions, lemon juice, dill and pepper in a small bowl and mix well.
  14. Cover and refrigerate until ready to use.
The Sauce can be made ahead of time. Cover and refrigerate for up to 2 days.

The recipe for the Healthy & Delicious Homemade mayonnaise can be found here

Smoked Salmon & Creole Cream Cheese Bagel

Smoked Salmon & Creole Cream Cheese Bagel
Recipe type: Brunch
Cuisine: Creole
Prep time: 
Total time: 
  • 8 ounces of smoked salmon, thinly sliced
  • Creole Cream Cheese
  • 2 Poppy Seed or Everything Bagels
  1. Spread each side of the bagel with Creole cream cheese
  2. Top with smoked salmon
  3. Slice in half
  4. Enjoy!

You can find the recipe for the Creole Cream Cheese here

Cajun Salmon Teriyaki

You will need

Two salmon filets

1 small yellow onion, thinly sliced

1 bunch green onions, thinly sliced

Tabasco spicy Teriyaki sauce

Kikkoman garlic and green onion teriyaki sauce


  1. Mix 3 tablespoons Tabasco spicy Teriyaki sauce with 1-tablespoon Kikkoman sauce.
  2. Place the salmon filets in a large zip lock bag and pour in the teriyaki mixture. Marinate in the fridge for an hour turning once.
  3. Cover a baking dish in foil and place half the sliced yellow onions on the bottom on top with the salmon filets and marinade in the foil.
  4. Bake at 400 degrees for 6-8 minutes. Top with sliced green onions and spoon sauce over the green onions and salmon to glaze.
  5. At this point, broil for 3-4 minutes
  6. Mix 2 tablespoons Tabasco spicy teriyaki with a few sliced green onions.
  7. Plate the salmon and spoon the sauce left in the bottom of the pan.

Serve with Brown rice or steamed veggies for a delicious dinner. Enjoy!

Cajun Salmon

This makes such a simple yet delicious meal for any night of the week.

You will need

Salmon fillets

Extra virgin olive oil

Cajun seasoning (such as Tony’s)


Combine oil and Cajun seasonings together. Brush onto salmon fillets and pan sear, bake, or broil until done. The outside should be slightly crispy and the inside slightly pink. Squeeze a little lemon juice on and enjoy!

For a complete meal: Serve with noodles and peas tossed in olive oil and garlic.

Salmon in Beurre Blanc Sauce

This Delicious French dish was featured last week for Mouth-Watering Wordless Wednesday and it is truly Mouth-Watering!

For the Salmon

2 center-cut salmon fillets (6 oz. each)

1 1/2 Tbsp fresh lemon juice

1 1/2 Tbsp olive oil

Salt and freshly ground black pepper, to taste

Dill seasoning, to taste


Place the salmon fillets in a shallow bowl. Toss well with lemon juice, olive oil, salt, and pepper. Let rest for 15 minutes.

Preheat a large heavy skillet over medium heat. Cook the salmon, skin side down in a nonstick skillet over medium-high heat for 2 to 3 minutes, shaking the pan and carefully lifting the salmon with a spatula to loosen it from the pan. Turn salmon over, and cook for 5 minutes, or until browned. Salmon is done when it flakes easily with a fork. The skin should be crisp and the flesh medium rare.

For the Beurre Blanc Sauce

¼ cup dry white wine

1 teaspoon white wine vinegar

2 shallots, thinly sliced

Salt and finely ground black pepper

3 tablespoons finely chopped dill

1 cup cold butter, cut into cubes

1 tablespoon capers


In a medium saucepan over medium-high heat, wine, and vinegar to a low simmer. Add shallots and season with salt and pepper. Simmer to cook shallots and reduce by half, 2-3 minutes.

Remove pan from heat and whisk in 4 tablespoons of butter until fully incorporated. Return pan to low heat and whisk in remainder of butter, 1 piece at a time. Once sauce is complete, add lemon juice and dill. Season the beurre blanc sauce with salt and pepper, if needed and serve immediately.