Preheat oven to 400° and line a baking sheet with parchment paper.
STEP 2: Place salmon fillets on baking sheet and season with salt and pepper. Bake for 12 minutes. Set aside to let cool. Keep oven on.
STEP 3: Meanwhile, in a large mixing bowl: combine shallots, celery, red bell pepper, parsley, salt, pepper, old bay, lemon juice, beaten egg, mayo, dijon and breadcrumbs.
STEP 4: When salmon is cool enough to handle, flake with a fork and add to the bowl (stirring to combine well).
STEP 5: With a 1.5 inch cookie scoop, form balls and gently place on the parchment lined baking sheet.
STEP 6: Bake for 15-20 minutes until the top becomes golden.
STEP 7: While the salmon cakes bake stir together lemon aioli ingredients and set aside with the serving platter.
STEP 8: Serve the cakes with the lemon aioli and garnish with parsley if desired. Creates 20 - 24 servings depending on size