Salmon Cakes With Lemon Aioli

This recipe makes about 7-8 salmon cakes, so you might want to double the recipe and the aioli as well. If you are serving these as a brunch to guests, then serve the salmon cakes on a platter lined with mixed greens and drizzled with the aioli on top or on the side, or just serve them on a plate...which ever way you choose to serve them they are delicious!

• Ready In: 30 mins
• Serves: 3-4
• Yields: 8 cakes

Ingredients

• 2  cups salmon, cooked (can use canned or fresh cooked salmon, I like leftover cooked cold salmon!)
• 1⁄2 cup  dry breadcrumbs
• 2 -3  green onions, chopped
• 1  celery rib, finely chopped
• 1⁄4 cup mayonnaise
• 1⁄4 teaspoon cayenne pepper (or to taste)
• 1  teaspoon dried dill
• 1  teaspoon thyme
• 1  teaspoon Worcestershire sauce
• 1  egg, slightly beaten
•  salt (to taste) or  seasoning salt (to taste)
•  lemon pepper (to taste or use fresh ground black pepper)
• 4  tablespoons butter
• 2  tablespoons  oil

• LEMON AIOLI

• 1⁄2 cup mayonnaise
• 2  tablespoons  whipping cream, unwhipped
• 2  tablespoons lemon juice
• 1  lemon, zested
• 1  tablespoon  prepared horseradish
• 1 -2  minced fresh garlic clove (or to taste)
• 1⁄2-1  teaspoon dried thyme

Directions

1. In a bowl combine the salmon, dry breadcrumbs, green onions, celery, mayo, cayenne, dill, thyme, Worcestershire sauce and egg; mix well to combine.
2. Season with salt and lemon pepper or black pepper to taste.
3. Shape into 7 or 8 salmon cakes.
4. Melt the butter with the oil in a heavy skillet.
5. Brown salmon cakes on both sides (about 5 minutes per side).
6. Place on a dish or a serving platter lined with mixed greens.
7. To make the lemon aioli: mix all ingredients together.
8. Serve on or with the salmon cakes.
9. Delicious!