Salmon Cakes with Lemon Garlic Aioli

Ingredients:

Salmon Cakes:

1 pound fresh salmon

2 tablespoons olive oil, divided

½ medium red onion, chopped (about 3/4 cup)

2 celery stalks, finely diced

½ red bell pepper, finely diced

1 cup panko breadcrumbs

½ cup mayonnaise

2 teaspoons stoneground or Dijon mustard

2 large eggs, lightly beaten

¼ cup finely chopped fresh flat-leaf parsley

2 tablespoons chopped fresh dill

2 tablespoons chopped fresh chives

1 teaspoon Worcestershire sauce

1 ½ teaspoons Old Bay seasoning

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 tablespoon salted butter

Lemon Garlic Aioli:

½ cup mayonnaise

Zest of 1 lemon

1 tablespoon fresh lemon juice

1 clove garlic, grated or finely minced

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

Directions:

Roast the Salmon:

Preheat the oven to 425°F. Arrange the salmon, skin side down, on a baking sheet. Lightly brush the salmon with 1 tablespoon of olive oil and season with salt and pepper. Roast for 10-15 minutes until just cooked through. Flake the salmon with a fork and allow it to cool.

Sauté the Vegetables:

In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped red onion, celery, and bell pepper. Cook for 7-9 minutes, or until softened. Remove from heat and set aside to cool.

Mix the Salmon Cake Mixture:

In a large bowl, combine the flaked salmon, sautéed vegetables, panko breadcrumbs, mayonnaise, mustard, beaten eggs, parsley, dill, chives, Worcestershire sauce, Old Bay seasoning, salt, and pepper. Stir everything together until well combined. Use a large cookie scoop or your hands to form ¼ to ⅓ cup-size mounds of the mixture, shaping them into patties.

Fry the Salmon Cakes:

In the same skillet used to sauté the vegetables, melt the butter over medium heat along with a little olive oil. Fry the salmon cakes in batches, cooking for 2-3 minutes on each side until they are golden brown and crisp. Drain on paper towels and keep warm in a preheated 250°F oven while frying the rest.

Make the Lemon Garlic Aioli:

In a small bowl, whisk together the mayonnaise, lemon zest, lemon juice, grated garlic, salt, and pepper until smooth. Refrigerate the aioli until ready to serve.