Ingredients

• For The Salmon Cakes:
• 2 pounds salmon fillet
• 11/2 teaspoon salt
• 11/2 teaspoon pepper
• 1 large onion, diced, sautéed
• 2/3 cup plain dried breadcrumbs
• 1/2 cup finely chopped fresh parsley
• 1/3 cup light mayonnaise (or regular mayo if you prefer)
• 1/4 cup Dijon mustard
• 1 large egg (or 2 egg whites), lightly beaten
• 4 tablespoons lemon juice
• For The Sriracha Lemon Aioli:
• 1/2 cup light mayonnaise (or regular if you prefer)
• 4 teaspoons Sriracha sauce
• 4 teaspoons lemon juice
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper