Cajun Salmon Cakes with Lemon-Garlic Aioli

Boneless, canned, or foil-packed cooked salmon makes this an easy entrée. Serve with steamed broccoli and oven-baked fries.

Yield: 4 servings (serving size: 2 patties and about 1 1/2 teaspoons aioli)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 254
  • Calories from fat: 32%
  • Fat: 9.1g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 1.3g
  • Protein: 29g
  • Carbohydrate: 16.3g
  • Fiber: 1.1g
  • Cholesterol: 78mg
  • Iron: 1.9mg
  • Sodium: 924mg
  • Calcium: 46mg

Ingredients

  • Aioli:
  • 2 tablespoons fat-free mayonnaise
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon bottled minced garlic
  • Cakes:
  • 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

Preparation

  1. To prepare aioli, combine first 3 ingredients in a small bowl; set aside.
  2. 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.
  3. 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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