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Crispy Salmon Cakes with a Lemon Dill Aioli Lemon Dill Aioli: cup mayonnaise 1-2 tbsp lemon juice, to taste tsp dried dill 1 clove of garlic, minced Sea salt and freshly cracked pepper, to taste Crispy Salmon Cakes: 1 lb skinless salmon filet, minced (not too finely) 3 tbsp panko crumbs + 1 cup for coating 1 small shallot, minced 1 green onion, sliced thin 2 tbsp fresh parsley, minced 2 tbsp mayonnaise 2 tbsp fresh lemon juice 1 tsp Dijon mustard Sea salt and freshly cracked pepper, to taste Pinch of cayenne pepper, to taste 3 tbsp vegetable oil, more if needed Serving: Lemony arugula salad, optional Lemon wedges How to Make Crispy Salmon Cakes with a Lemon Dill Aioli Make the aioli by combining the mayonnaise, lemon juice, dill, and garlic, and whisking it

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