Baharat Salmon Cakes with Aioli

Baharat seasoning gives traditional salmon cakes a delicious Middle Eastern spin. A quick lemony aioli sauce is the perfect topping.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 317 Calories

Ingredients

• ¼ teaspoon salt
• 1 teaspoon lemon zest
• 1 teaspoon lemon juice
• 1 egg white
• 1 clove garlic, minced
• ¼ cup mayonnaise
• cracked black pepper to taste
• ¼ cup chopped green onion
• 1 tablespoon chopped Italian parsley
• 1 pound salmon fillets, divided
• ¾ cup soft white bread crumbs
• 2 tablespoons chopped roasted red bell pepper
• 1 ¾ teaspoons baharat (Middle Eastern spice mix), divided

Recipe Instructions

Step 1

Rinse salmon; pat dry with paper towels. Put 1/2 of the salmon, bread crumbs, egg white, green onion, roasted red bell pepper, parsley, 1 1/2 teaspoons baharat, and salt in a blender; blend until combined.

Step 2

Transfer blended mixture to a bowl. Chop remaining salmon into 1/2-inch pieces and add to the bowl. Mix well until soft. Shape into four 3/4-inch-thick patties.

Step 3

Preheat broiler. Arrange patties on a foil-lined baking sheet.

Step 4

Broil 4 to 5 inches from heat source, turning once, until an instant-read thermometer inserted into the center registers 160 degrees F (71 degrees C), 14 to 18 minutes.

Step 5

For the aioli, stir together mayonnaise, garlic, lemon juice, lemon zest, and remaining 1/4 teaspoon baharat in a small bowl.

Step 6

Garnish salmon cakes with black pepper and serve with aioli.