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.
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!
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.
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.
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!