Cherchies Blog

appetizers

Mini Salmon Cakes Recipe

appetizers, leftovers, gluten free, lunchSheri SpalloneComment

Mini Salmon Cakes Recipe

Looking for an easy recipe that feels a little special? These Mini Salmon Cakes are just the thing. They’re tender on the inside, lightly golden on the outside, and full of bright, savory flavor. Whether you’re planning a casual lunch, setting out appetizers for guests, or stocking the freezer with something delicious for later, this is one of those recipes you’ll be glad to have on hand.

Made with salmon, onion, pepper, parsley, breadcrumbs, and a blend of Dijon mustard and Cherchies® Champagne Mustard, these mini salmon cakes come together with simple ingredients and big flavor. They’re finished with a creamy Lime Aioli made with garlic, fresh lime juice, and Cherchies® Chardonnay Lime & Cilantro Seasoning for a bright, zesty finish that pairs perfectly with the salmon.

Print Recipe

One of the best things about this recipe is its flexibility. You can make it with fresh salmon fillet or canned salmon, prep the cakes ahead of time, freeze them for later, and bake or air fry them when you’re ready to serve. They’re easy enough for a weeknight and just right for entertaining too.

However you serve them, these Mini Salmon Cakes with Lime Aioli are an easy, flavorful recipe to keep on repeat. Thanks for stopping by! Come back again for more family-tested recipes, entertaining ideas, and cooking tips using our favorite Cherchies® gourmet products.

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Salmon Cake Ingredients

  • 2 lb fresh salmon fillet (or use canned wild-caught salmon, drained and flaked)

  • 1 Tablespoon olive oil

  • ¼ cup finely chopped red or green bell pepper (optional — for added crunch & color)

  • 1 small onion, finely diced

  • 2–3 TBSP chopped fresh parsley

  • 1 large egg (or 2 egg whites), beaten

  • 3 TBSP mayonnaise or Greek yogurt (*See Note)

  • 2 Tablespoons Dijon mustard

  • 2 Tablespoons Cherchies® Champagne Mustard

  • ⅔ cup breadcrumbs (*See Note)

  • 2 Tablespoons lime juice (plus zest, if you like more limey brightness)

  • ½ tsp smoked paprika

  • Salt and freshly cracked black pepper, to taste

  • Olive oil (if pan-frying) or simply a parchment-lined baking sheet (if baking)

Spicy Lime Aioli Ingredients

Preparation

Preheat oven to 400°F (or heat a skillet with a bit of olive oil if frying). If using fresh salmon: bake until cooked, then flake. If using canned, drain and flake. Allow salmon to cool.

While the salmon cooks, sauté the onion and green pepper in a skillet over medium heat until the onion is translucent and the peppers are softened. Remove from heat and cool. (Forgot to photograph the onions and peppers this time. Sometimes we omit the peppers based on what we have at the moment.)

In a large bowl, combine flaked salmon, cooled onion and peppers, parsley, breadcrumbs, mayo, mustard, egg, lime juice & zest, paprika, salt, and pepper. Mix gently but thoroughly — you want a cohesive mixture that holds together when pressed.

Form into small balls (or mini-cakes), about 1 inch wide. (If mixture feels too loose, chill for 15–20 min or add a bit more binder (bread crumbs/almond flour). We used a small cookie dough scooper to keep the cake size uniform and then rolled them into balls. Bake on a parchment-lined sheet for 15–20 min until golden and firm.

Meanwhile, whisk together the dip ingredients (mayo, lime juice, garlic, Cherchies® Chardonnay Lime & Cilantro Seasoning, pepper).

Serve the salmon cakes warm with the spicy lime aioli on the side, and lime (or lemon) wedges for extra brightness.

Enjoy!

Why You’ll Love These Mini Salmon Cakes

These mini salmon cakes are:

  • easy to make ahead

  • freezer-friendly

  • perfect for appetizers or light meals

  • easy to make gluten-free or lower-carb

  • delicious baked or air-fried

The combination of Cherchies® Champagne Mustard in the salmon cakes and Cherchies® Chardonnay Lime & Cilantro Seasoning in the aioli adds just the right balance of tangy, fresh flavor without overpowering the salmon.

Serving Ideas

Serve these Mini Salmon Cakes warm with the Lime Aioli on the side for dipping, or pair them with a simple salad, rice, or roasted vegetables for an easy meal. They also make a great addition to a brunch spread, lunch board, quinoa bowl, or party table.

*A Few Helpful Notes

  • Fresh salmon works beautifully in this recipe, but canned salmon is a great shortcut if you need one. If using canned salmon, simply drain it well and skip the first baking step.

  • For a gluten-free or lower-carb option, swap the breadcrumbs for almond meal. And if you like to plan ahead, these mini salmon cakes freeze well, making them a convenient option for busy days or last-minute entertaining.

  • For a dairy-free option, substitute the Greek Yogurt for dairy-free yogurt.

  • Substitute lemon juice for the lime juice if you prefer. We often substitute lemons for limes, depending on what we have on hand.

  • If using an air fryer, cook the cakes at 400 for 8-10 minutes or until golden brown.

Adapted From Taste and See

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30 Easy Game Day Recipes Everyone Will Love

recipe round up, appetizers, entrees, partiesSheri SpalloneComment

Football season is here, and tailgating is in full swing! And for all the baseball fans, the excitement continues with playoff season—if your team is in contention, it’s the perfect time to cheer them on.

To make your game day entertaining a breeze, we’ve gathered 30 of our favorite recipes—quick, easy, and guaranteed crowd-pleasers!

Thanks for stopping by! 😊 Have you tried any of these recipes yet? Please drop a comment below and let us know your favorites.

Come back often for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

Follow us on social media: Facebook, Instagram, and Pinterest.

"Munchdown" on these:

Dip away with these tasty dips!

Hearty Game Day Food

Cheese Please!

Charcuterie- Charcuterie or grazing boards are very popular right now. Pair Cherchies® Mustards, Pepper Jams, and Butter Spreads with your favorite cheeses and meats for the perfect complement to your charcuterie platter.

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Mushroom and Sherry Dip Recipe

appetizers, snacksSheri SpalloneComment

Prep Time: 15 Minutes

Difficulty: Easy

Serves 14-16

Warm up on a wintry day with this tasty dip. It is perfect for easy entertaining.

Ingredients

  • 1/4 lb. bacon, cooked, drained and crumbled

  • 1 lb. fresh mushrooms, sliced

  • 1 medium onion, diced

  • 4 TBSP. flour

  • 1⁄2 tsp. salt

  • 1/4 tsp. pepper

  • 16 oz. cream cheese softened

  • 1/4 cup Cherchies® Brush ‘N Broil Sauce

  • 1/4 cup sherry

  • 11⁄2 cups sour cream

Sauté onions and mushrooms in olive oil for about 6 minutes or until tender. Add flour, salt, pepper, cream cheese, and Cherchies® Brush 'n Broil. Stir and heat until cheese is blended. Remove from heat and add bacon, sherry, and sour cream. Serve warm with corn chips.

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Jalapeño Popper Pumpkin Cheeseball Recipe

appetizers, snacks, gluten freeSheri SpalloneComment

Jalapeño Popper Pumpkin Recipe

Prep Time:  20 Minutes  (Plus extra time to chill the cheeseball)
Difficulty:  Easy
Serves: 8-10

Happy Fall, everyone!

An easy appetizer that never gets old is the cheeseball, and this pumpkin cheeseball is perfect for entertaining for Fall, Halloween, or Thanksgiving. Not only does the mighty cheeseball, although underrated, lean itself to festive shapes; footballs during game day season, pumpkins for Fall, snowmen, reindeer and trees for winter, and so much more, this recipe is so easy and tasty that you will want to keep it in your back pocket for any occasion.

We’ve spiced things up with this delicious jalapeño popper pumpkin cheeseball featuring cream cheese, fresh and pickled jalapeños, cheddar and Monterey Jack cheeses, and Cherchies® Garlic Seasoning Blend. It is the perfect blend of sweet and spicy, and the flavors intensify beautifully if you make it ahead.

This jalapeño popper cheeseball is such a hit we’re constantly asked to bring it to gatherings, and you will be amiss not to try it! And, because it can be made ahead, it allows you more time with your family and friends.

If you’re looking for a new appetizer to add to your Fall culinary cache, consider this jalapeño popper pumpkin cheeseball. You will not be disappointed.

Thanks for stopping by. :) Comment below if you have tried this recipe. Visit us again for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

Follow us on social media: Facebook, Instagram, and Pinterest.

Ingredients

  • 3 slices of bacon, cooked and chopped

  • 1 8oz. block of cream cheese, room temperature

  • 1/2 cup cheddar cheese (Hand-shredded is better than store-bought shredded cheese)* See Note

  • 1/2 cup Monterey Jack Cheese (could use pepper jack if you like it spicier. (Hand-shredded is better than store-bought shredded cheese)* See Note

  • 1/3 cup seeded and finely diced fresh jalapeños (2 medium or 1 large…more if you like it spicier), reserving one stem to finish the pumpkin at the end

  • 1/3 cup finely diced pickled jalapeños (recipe to come soon for homemade pickled jalapeños)

  • 1/2- 1 teaspoon (tsp.) Cherchies® Garlic Seasoning Blend (Could substitute Cherchies® Garlic ‘N Herbs NO-SALT) Seasoning.

  • 1/4 cup chopped chives or green onions- white and green parts (Optional. I have used them before, but not for this photograph).

  • 1 snack-size bag of Cheese Itz crackers, crushed (Could use cheese puffs, spicy Doritos, or even extra cheddar* See Notes).

  • 3 rubber bands

Preparation

Preheat oven to 350 degrees. When the oven is ready, with a parchment paper-lined baking sheet, place bacon on the baking sheet and cook until crispy. (Every oven is different, so you must watch the bacon for about 15 minutes, give or take a few).

While bacon is cooking, chop up jalapeños and grate the cheese. Be sure to save one stem as decoration for the finished product.

Add the cream cheese, shredded cheese, Cherchies® Garlic Seasoning, and jalapeños to a medium-sized bowl. (Make sure to use kitchen gloves while chopping up jalapeños…trust me from experience; you need the gloves).

When cooked and cooled, chop up the bacon and add to the bowl. Mix all the ingredients with a hand-held mixer until combined.

Use a rubber spatula to shape the mixture into a ball. Place the cheeseball on a piece of plastic wrap and cover the cheeseball. Use rubber bands to create the typical grooves found on pumpkins. Refrigerate for at least 2 hours.

Place the cheese crackers in a plastic resealable bag and crush them with a rolling pin, rolling over the bag until fine crumbs are formed. Set aside. If you have a food processor, place the crackers in the processor and pulse until finely ground.

Once your cheeseball has chilled in the refrigerator*, add the crushed crackers to a medium bowl, remove the rubber bands, and roll the cheese pumpkin in the crushed crackers. Decorate with the saved jalapeño stem and serve with crackers, pretzels, and/or carrots, celery, and cucumbers for a healthier dipping option.

Enjoy!

For a football shape, add extra cooked bacon on the outside, followed by Provolone or Monterey Jack cheese.

Notes:

  • Substituting the Cheese Itz- Feel free to substitute them with cheese puffs, spicy Doritos (regular Doritos are not as orange, or extra grated yellow cheddar cheese.

  • Grating Cheese- It’s always better to hand-grate a block of cheese. Pre-shredded cheese works in a pinch. If baking this mixture for a hot dip, hand-grated cheese is best because the pre-shredded cheese does not melt as well because of the coating added to the cheese.

  • Would you prefer a hot dip? Evenly spread the dip ingredients into a pie plate (step five, “Use a rubber spatula to shape the mixture into a ball”), sprinkle with the cracker crumbs, and bake in the oven at 350 degrees for 15 minutes or until bubbly.

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