Cracking Canned Salmon Cakes: Zingy Lemon-Dill Aioli!

Ingredients

• 2 (14.75 oz/418g) cans pink salmon, drained and flaked
• 1/2 cup (60g) panko breadcrumbs
• 1/4 cup (30g) finely chopped red onion
• 1/4 cup (5g) finely chopped fresh parsley
• 1 large egg, lightly beaten
• 1 tablespoon (15ml) Dijon mustard
• 1 tablespoon (15ml) lemon juice, freshly squeezed
• 1 teaspoon Old Bay seasoning (or your favourite fish seasoning)
• 1/4 teaspoon black pepper, freshly ground
• 2 tablespoons (30ml) olive oil, for cooking
• Salt to taste
• 1/2 cup (120g) mayonnaise
• 1 tablespoon (5g) chopped fresh dill
• 1 clove garlic, minced