Serves: 4

  • 450g salmon fillets, divided
  • 35g soft white breadcrumbs
  • 1 egg white
  • 2 tablespoons chopped spring onions
  • 2 tablespoons chopped roasted red pepper
  • 1 tablespoon chopped flat leaf parsley
  • 1 3/4 teaspoons Spice Lounge Baharat Blend (Middle Eastern spice mix), divided
  • 1/4 teaspoon salt
  • Aioli
  • 4 tablespoons mayonnaise
  • 1 clove garlic, minced
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon zest
  • cracked black pepper to taste

Prep: 15min  ›  Cook: 15min  ›  Ready in: 30min

  1. Place 1/2 of the salmon, breadcrumbs, egg white, spring onion, roasted red pepper, parsley, 1 1/2 teaspoons baharat and salt in a food processor; blend until combined.
  2. Transfer blended mixture to a bowl. Chop remaining salmon into 1cm pieces and add to the bowl. Mix well until soft. Shape into four salmon cakes.
  3. Preheat grill. Arrange salmon cakes on a foil-lined baking tray.
  4. Grill salmon cakes on top rack, turning once, until cooked through, 14 to 18 minutes.
  5. For the aioli; Mix mayonnaise, garlic, lemon juice, lemon zest and remaining 1/4 teaspoon 0f Spice Lounge Baharat seasoning in a small bowl.
  6. Garnish salmon cakes with black pepper and serve with aioli.