Cajun Salmon Cakes with Lemon-Garlic Aioli

  • bluedaisy Posted: 01/20/09
    Worthy of a Special Occasion

    I double this recipe always and freeze them. I also replace the cajun seasoning with Old Bay, and they are so good! I eat them for lunch with a big green salad. I am addicted!

  • RenoTX Posted: 02/27/09
    Worthy of a Special Occasion

    Much too soggy/mushy. The texture was all wrong, and it did not come out like the picture at all. I had to make them very thin in order for them to stay together at all. Will not make this again.

  • P0larcat Posted: 03/03/09
    Worthy of a Special Occasion

    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.

  • Empac7 Posted: 08/26/10
    Worthy of a Special Occasion

    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.

  • DaphneT Posted: 02/14/10
    Worthy of a Special Occasion

    This has become one of our favorite CL recipes. I make the recipe exactly as written and it comes out fabulous every time, never mushy or hard to keep in cake form. The aioli is delicious as well!

  • NadiaidanM Posted: 10/02/10
    Worthy of a Special Occasion

    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.

  • mrscrazyed Posted: 11/26/12
    Worthy of a Special Occasion

    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.

advertisement

More From Cooking Light