Salmon & Mushroom Cakes

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1 pound wild salmon fillets, pinbones removed

2 to 3 tablespoons extra virgin olive oil, plus extra for browning patties

-- Kosher salt, to taste

-- Freshly ground pepper, to taste

3 tablespoons minced shallots

1 1/2 to 2 teaspoons minced garlic

12 ounces cremini mushrooms, cleaned, stems trimmed and finely diced

2 teaspoons Amontillado sherry

-- Large pinch minced thyme

1/2 cup panko breadcrumbs

2 tablespoons prepared mayonnaise

2 teaspoons lemon zest

1 tablespoon lemon juice

1 tablespoon chopped chives

1 to 2 tablespoons minced parsley, plus more to garnish

-- Quick Lemon Aioli (optional, see recipe)

-- Extra lemon wedges, to serve (optional)

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