Cherchies Blog

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.

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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Cooking Tip: How to Make Homemade Stock

cooking tipsSheri SpalloneComment

Cooking Tip: How To Make Homemade Stock

In my opinion, homemade is always best—and stock is no exception. There’s something amazing about having a flavorful, full-bodied homemade stock on hand. It adds richness to so many dishes, whether it’s gravy or sauces, flavoring for rice or potatoes, a braising liquid for meats, or the perfect way to deglaze a roasting pan.

Our family typically has roast chicken at least once every week or two, so I’m almost always left with bones. Instead of tossing them, I freeze them and turn them into stock about once a month—so I always have it ready when a recipe calls for it. And while chicken is what I make most often, the same idea applies to beef, pork, seafood, or even vegetables, depending on what you’re cooking.

Broth vs. Stock (quick clarification)

The main difference is simple:

  • Broth is made from meat + vegetables and tends to be thinner.

  • Stock is made from bones. When collagen-rich bones simmer, they release gelatin, giving stock more body (it often thickens or gels when chilled).

So if you simmer roasted chicken bones with aromatics for a couple of hours and strain them, you’ve made stock—even if you freeze it before you notice whether it solidifies.

What TO save for stock

I keep two freezer bags going:

  • Bones (chicken most often, but beef bones, pork bones, and seafood shells work too)

  • Veg scraps: carrot ends/peels, celery ends/leaves, onion ends and skins. (Simply use fresh veggies if you do not have a bag in the freezer.)

How TO make it

Making stock is simple—there are lots of variations, but the basics are always the same.

  • Grab a large stockpot or Dutch oven and fill it about 2/3 full with water.

  • Add your bones (or shells) and scrap veggies (or fresh onion, carrot, celery).

  • For extra flavor, I like to add:

    • 2 bay leaves

    • a few sprigs of thyme and rosemary

    • a couple of cloves of garlic

    • peppercorns

  • Bring it to a gentle simmer and cook for several hours. This will draw out the collagen from the bones.

  • Strain out the solids, cool, and portion. (Remove any fat that forms at the top after cooling)

I usually don’t add salt, because I don’t know what my next use will be—and I’d rather season the final dish.

Roast or not?

Some people simmer bones as-is. I prefer to roast the bones first because it adds a deeper, richer flavor. I’m also tempted to try roasting the veggies with the bones next time—always experimenting.

Freezing tip

Takeout containers are perfect for freezing stock—they stack neatly and fit well in the freezer. I like to make a big batch so I can freeze several containers at once and be set for weeks.

THE “BACKBONE” OF GOOD COOKING

Homemade stock quietly improves everything. It’s the base layer that makes food taste fuller and more cohesive—like the difference between “this is good” and “what did you put in this?!”

Use it for:

  • Soups and stews

  • Pan sauces and gravies

  • Rice, quinoa, couscous

  • Mashed potatoes

  • Braising meats

  • Deglazing a roasting pan

  • Adding richness to leftovers that need help

Store-bought stock is fine, but in my opinion, homemade really is best—and it’s one of those small kitchen habits that pays you back again and again. Plus, while it simmers, it makes the whole kitchen smell incredible: cozy, savory, and like something wonderful is on the way. So the next time you roast a chicken, make bone-in meat, or even peel shrimp, don’t toss the bones and shells. Save them, simmer them with your veggie scraps, strain, and stash that liquid gold in the freezer. Future you—standing over a pot of soup, a pan sauce, or a batch of rice—will be very grateful you did.

Thanks for stopping by:) Comment below if you have made homemade stock. Come back again for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

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Zucchini Chocolate Chip Bread Recipe

breakfast, snacks, gluten freeSheri SpalloneComment

Zucchini Chocolate Chip Bread Recipe

Cook Time:  40-55 minutes

Prep Time: 10 minutes

Difficulty: Easy

Servings: 12

One of my favorite things about summer and early fall is the abundance of fresh vegetables—and zucchini is always at the top of my list. It’s easy to grow in the garden, adds excellent moisture to baked goods, and can be used in both savory dishes (like zucchini fritters or zucchini pie) and sweet treats (hello, zucchini bread!).

Print Recipe

Vegetables weren’t always a hit in our household. When our children were younger, I became an expert at hiding veggies in their favorite meals—pureed, finely chopped, or disguised as “herbs” whenever little green or red specks raised suspicion. (Let’s be honest: the youngest child and my husband were the harshest critics.)

Fast forward to today, and while our children have happily embraced vegetables, my husband is still a little funny about anything “green.” I tell him, ‘Honey, they’re herbs; try it.’ Thankfully, zucchini bread has been the great equalizer. When zucchini is combined with sugar, flour, Cherchies Apple Butter Spread, and warm spices, those ‘green specks’ transform into something truly delightful.

This recipe has become a family favorite, and I usually double it—because a single loaf disappears in no time with a family of five.

Whether you’re baking for picky eaters, seasoned veggie lovers, or someone still on the fence about “green specks” in their food, this zucchini bread is proof that with a bit of creativity—and a lot of flavor—it can win anyone over.

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

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Ingredients

  • 1 cup grated zucchini (about one medium zucchini)

  • 2 large eggs, room temperature

  • 1/2 cup Cherchies® Apple Butter Spread (could substitute vegetable or canola oil)

  • 3/4 cup granulated sugar

  • 1/4 cup packed brown sugar

  • 1 teaspoon (tsp.) pure vanilla extract

  • 1/2 teaspoon (tsp.) salt

  • 1/2 teaspoon (tsp.) baking soda

  • 1/2 teaspoon (tsp.) baking powder

  • 1/2 teaspoon (tsp) lemon zest (could substitute dried lemon zest)

  • 1 tablespoon (tsp) ground cinnamon

  • 1 1/2 cups gluten-free all-purpose flour with xanthan gum (I’ve tried various Gluten-Free flours, but Pillsbury’s blend is my favorite, with the Cup for Cup brand being a close second; if your flour already includes xanthan gum, omit it). We have also made this recipe with equal amounts of all-purpose flour. (**I’ve learned it is best to use the spoon and level method).

  • 1 cup of chocolate chips (or walnuts or raisins for something different).

Preparation

Preheat your oven to 350°F.

Lightly coat a 4x8-inch loaf pan with gluten-free cooking spray.

Grate one medium zucchini to make 1 cup—no peeling or squeezing needed. (I like to use the grater attachment on my food processor, but a hand grater works just as well).

In a large mixing bowl, whisk together the eggs, apple butter, sugar, and vanilla.

In a separate medium bowl, combine the salt, baking soda, baking powder, lemon zest (if using), cinnamon, flour, and chocolate chips, stirring until the mixture is well combined.

Gently fold in the shredded zucchini, and pour the batter into the prepared loaf pan.

Bake on the center rack for 40–55 minutes, or until a toothpick inserted into the middle comes out clean. (Every oven is different.)

Allow the bread to cool fully before cutting into it.

**Note: For best results, measure flour using the “spoon and level” method. Gently spoon the flour into your measuring cup, then level it off with the back of a knife. Avoid scooping directly from the bag or container, as this can result in using too much flour and negatively impact your recipe. Also, do not pack the flour down or tap the measuring cup.

Recipe adapted from- Mama knows gluten-free

Enjoy!

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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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