Baked Salmon Cakes with Lemon Aioli

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

To make the aioli, combine the dill, lemon juice, garlic, oil, and salt in a food processor and mix until smooth, scraping down the sides as needed. Taste and adjust the seasonings to your liking. Set aside.

Step 2

Preheat the oven to 350 ° F (180 ° C). Line a medium baking sheet with parchment paper or a silicone baking mat.

Step 3

To make the salmon cakes, combine the salmon and its liquid, onion, flour, cornmeal, egg, garlic, parsley, and salt in a medium mixing bowl and mash with a potato masher. Form into 1/4 cup patties. Bake for 20 minutes, flipping halfway.

Step 4

To serve, place the salmon cakes over a bed of greens or your favorite grain and drizzle with the aioli. Refrigerate leftovers separately in airtight containers. The salmon cakes will keep for 2 to 3 days, while the aioli will be good for up to 1 week.