crunchy salmon cakes

Ingredients

• for the salmon cakes
• 1 1/4 pounds fresh salmon, cut into 1/4" cubes
• 4 ounces smoked salmon, cut into 1/4" cubes
• 1 lemon zested, divided
• 2 slices bread
• 1/4 cup parsley leaves
• 1 egg, lightly beaten
• 3 tablespoons mayonnaise
• 1 tablespoon whole grain dijon mustard
• 1 tablespoon chopped capers
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 cup panko, for coating salmon cakes
• 2-3 tablespoons canola or olive oil for frying
• for the lemon dill aioli
• 1/2 cup mayonnaise
• 1 clove garlic, minced
• half of the lemon zest (you already zested)
• 2 teaspoons chopped fresh dill
• 1 tablespoon lemon juice
• few dashes of hot sauce (optional)

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