Boneless, canned, or foil-packed cooked salmon makes this an easy entrée. Serve with steamed broccoli and oven-baked fries.
2 tablespoons fat-free mayonnaise
2 teaspoons fresh lemon juice
1/4 teaspoon bottled minced garlic
3 (6-ounce) cans skinless, boneless pink salmon in water, drained
1/4 cup sliced green onions
1/4 cup fat-free mayonnaise
2 tablespoons dry breadcrumbs
1 teaspoon Cajun seasoning blend
2 teaspoons Dijon mustard
1/2 cup dry breadcrumbs
1 tablespoon canola oil
How to Make It
To prepare aioli, combine first 3 ingredients in a small bowl; set aside.
To prepare cakes, combine salmon and next 5 ingredients (through mustard) in a medium bowl. Divide salmon mixture into 8 equal portions, shaping each portion into a (1/2-inch-thick) patty. Dredge patties in 1/2 cup breadcrumbs.
Heat oil in a large nonstick skillet over medium-high heat. Place patties in pan; cook 3 minutes on each side or until lightly browned and heated through. Serve aioli over salmon.
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The salmon cakes were great; the aioli not so much. Used a piece of fresh salmon that I had poached instead of the canned. From prior experience with fish cakes, I refrigerated them for about a half an hour after dredging them in breadcrumbs. This helps them to stick together. The flavors blended very well. Neither DH nor I cared for the aioli. It was nothing at all special. Will prepare the cakes again, but with a different sauce.
Delicious and quick supper - I added some diced sweet pepper and panko to crust, but I found this really delicious! Hubby cleaned his plate and he's not a salmon fan so I'll be making this again - I served it with a spinach arugula mix with strawberries and balsamic dressing.
I used Old Bay seasoning instead of cajun, and it turned out great. We live in Alaska and have a lot of left-over salmon from the night before and so I have tried many salmon patty recipes. Finally I found one that doesn't fall apart in the pan, and is the perfect moistness! The night before we used a teryaki seasoning on the salmon which was terrible, and this recipe more than compensated for that meal. The aoli was also delicious.
Leftover salmon never tasted so good. Made this dish as a week night supper for my husband and I. We served it with roasted vegetable barley risotto. The lemon-garlic aioli takes this dish to a whole new level. Yummmm. And the extras became an upscale brown bag lunch, for work the next day. Definitely, will have this again.