Mini Salmon Cakes with Sriracha Lemon Aioli

Ingredients for Salmon Cakes:
2 pounds salmon fillet
1 ½ teaspoons salt (divided)
1 ½ teaspoons pepper (divided)
1 large onion, diced, sautéed
2/3 cup rice crumbs
1/2 cup finely chopped fresh cilantro
1/3 cup mayonnaise
1/4 cup Dijon mustard
2 egg whites, lightly beaten
4 tablespoons lemon juice

Instructions for the Salmon Cakes:

Preheat oven to 400. Rinse and pat dry the salmon, then place on a parchment-lined baking sheet and season with ½ teaspoon salt and ½ teaspoon pepper. Roast until cooked through, about 15 minutes. Allow to cool 5 minutes, then use a fork to flake or separate the salmon into small pieces.

Place salmon in a large bowl. Add sautéed onions, rice crumbs, cilantro, mayo, mustard, egg, & lemon juice. Season with 1 teaspoon salt and pepper, then mix gently.

Using a 1½ inch scoop (or your hands), form the mixture into balls and place on a parchment-lined baking sheet, then flatten slightly.

Bake at 375 for about 10 minutes, then flip and bake another 10 minutes, until they start to crisp and become golden.

Ingredients for Sriracha Lemon Aioli:
1 cup mayonnaise (homemade or store bought)
zest of one small lemon
Juice of half a lemon
1 Tbsp chopped parsley
1 Tbsp chopped green onion
1 garlic clove, minced
1 Tablespoon Sriracha sauce (more or less to taste)
1/4 teaspoon salt
1/4 teaspoon pepper

Instructions for the Sriracha Lemon Aioli:

Combine all ingredients in a small mixing bowl, and whisk thoroughly. Adjust salt and pepper to taste.