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.
Recipe by Cooking Light July 2005
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11/26/2012
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.
10/01/2010
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.
08/26/2010
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.
02/13/2010
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!
03/03/2009
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.
02/26/2009
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.
01/19/2009
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!
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