These crispy salmon cakes are a delightful twist on a classic dish, featuring a flavorful herb aioli for dipping.
Prepare the salmon by flaking it into a mixing bowl.
Ensure the salmon is thoroughly flaked for even mixing.
Add the mayonnaise, egg, parsley, garlic powder, black pepper, and Dijon mustard to the bowl with the salmon. Mix well.
Mix until the ingredients are just combined to avoid overworking the mixture.
Shape the mixture into 8 equal-sized patties and chill them in the refrigerator for 15 minutes.
Chilling helps the patties hold their shape during cooking.
Heat the olive oil in a skillet over medium heat. Cook the patties for 3-4 minutes on each side until golden brown.
Avoid overcrowding the skillet to ensure even cooking.
In a small bowl, mix the mayonnaise, parsley, and lemon juice to make the herb aioli.
Adjust the lemon juice to taste for a tangier aioli.
Serve the salmon cakes warm with the herb aioli on the side.
Garnish with additional parsley for a fresh touch.
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