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.