Delaney and Shelby

Salmon Cakes with Lemon Rosemary Aioli

Cover baking sheet with aluminum foil and drizzle with olive oil.

Place salmon on baking sheet. Drizzle with olive oil, salt and pepper. 

Bake for 10-15 mins. Let cook and then shred cooked salmon with a fork. 

Sauté onion, red pepper, and garlic until fragrant then transfer to a large bowl and let cool.

Combine shredded salmon, mayo, panko breadcrumbs, eggs, parsley, worcestershire sauce, and salt and pepper to a bowl.

Heat butter and olive oil on medium heat and shallow fry patties for about 4 minutes each side or until golden and crispy.

Whisk together mayo, heavy cream and rosemary.

Cut lemon in half. Squeeze and zest (by finely grating). Add both to the sauce to your liking. 