Light in texture, with a subtle sweetness to complement the natural salinity of the sockeye, these satisfying salmon cakes are the perfect simple protein addition to a bed of rice and steamed veggies. Capers, parsley, and green onion all lend a bit of a hand in giving the salmon a zingy bite, and onion, celery, and fennel all add some crunch and texture. The depth of flavor from Dijon mustard and garlic, paired with the brightness of a creamy lemon aioli, round out this dish beautifully.