Baharat Salmon Cakes with Aioli

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.

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.

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

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.

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

Garnish salmon cakes with black pepper and serve with aioli.