Cut the Salmon into 1-inch pieces, reserving the skin.
In a large bowl, gently combine the Salmon, Rice, Egg yolk, Panko breadcrumbs, and Seasoning. Be careful not to overmix.
Form the mixture into 4 equal-sized cakes.
Prepare the Aioli by whisking together the Mayonnaise, Saffron threads and their blooming water, Lemon juice, and Chives in a small bowl. Set aside.
Heat the Clarified butter in a large skillet over medium-high heat.
Place the Salmon cakes in the hot skillet, skin-side down. Sear for 3-4 minutes until the skin is crispy and golden brown. Flip and cook for another 2-3 minutes, or until heated through.
Serve the Salmon cakes immediately with a generous dollop of Saffron Aioli.
