For the salmon cakes:
- 2 lb. salmon fillet
- 1 1/2 tsp. salt
- 1 1/2 tsp. pepper
- 1 large onion, diced and sauteed
- 2/3 cup Ritz crackers crumbled
- 1/2 cup fresh parsley, finely chopped
- 1 cup mayonnaise
- 1/4 cup Dijon mustard
- 2 large eggs, lightly beaten
- 4 TBS lemon juice
- 2 TBS Cherchies Lem’n Dill Seasoning
For the sriracha lemon aioli:
- 1/2 cup mayonnaise
- 4 tsp. Sriracha sauce
- 4 tsp. lemon juice
- 1 clove garlic, minced
- 1/4 tsp. salt
- 1/4 tsp. pepper
For the salmon cakes:
Preheat oven to 400 degrees. Rinse and pat the salmon dry. Then, place it on a parchment-lined baking sheet and season with half teaspoon of salt and pepper. Roast until cooked through, about 15 minutes. Allow to cool 5 minutes. Once cooled, using a fork, flake or separate the salmon into small pieces. Place salmon in a large bowl. Add onions, Ritz cracker crumbs, parsley, mayonnaise, mustard, egg, lemon juice & seasoning. Season with 1 teaspoon of salt and pepper and mix gently. Using a measuring spoon, take 2 tablespoons of the mix, form it into a ball and place on a parchment-lined baking sheet. Once all mix has been used, bake at 400 degrees for about 15-20 minutes, just until they start to crisp and become golden.
For the sriracha lemon aioli:
Combine all ingredients in a small mixing bowl whisk thoroughly. Add salt and pepper to taste.
