Author Pam - For the Love of Cooking / Original by Taste, Love, and Nourish
Ingredients
Lemon Dill Aioli:
½cupmayonnaise
1-2tbsplemon juiceto taste
½tspdried dill
1cloveof garlicminced
Sea salt and freshly cracked pepperto taste
Crispy Salmon Cakes:
1 ¼lbskinless salmon filetminced (not too finely)
3tbsppanko crumbs + 1 cup for coating
1small shallotminced
1green onionsliced thin
2tbspfresh parsleyminced
2tbspmayonnaise
2tbspfresh lemon juice
1tspDijon mustard
Sea salt and freshly cracked pepperto taste
Pinchof cayenne pepperto taste
3tbspcanola oilmore if needed
Lemon wedges
Instructions
Make the aioli by combining the mayonnaise, lemon juice, dill, and garlic together; whisk well.
Taste and season with sea salt and freshly cracked pepper, to taste.
Set aside to allow flavors to mingle.
Make the salmon cakes by combining the chopped salmon with the 3 tablespoons of panko crumbs, shallot, green onion, parsley, mayonnaise, Dijon, garlic, sea salt, and freshly cracked pepper, to taste, and a pinch of cayenne.
Mix gently until well combined.
Pour the remaining 1 cup of panko crumbs on a plate.
Form into small patties then coat in the panko crumbs.
Heat the oil in a large skillet over medium-high heat.
Once HOT, add the salmon cakes to the pan and cook without moving for 2-3 minutes; flip and continue to cook for another 2 minutes, or until golden brown and cooked through.
Remove from the pan and place on a paper towel lined plate.
Serve with some lemon slices and the lemon dill aioli on the side. Enjoy.