Ingredients for Cajun Salmon Cakes With Lemon Garlic Aioli
- Fat Free Mayonnaise
- 1 tablespoon lemon juice
- 1 clove minced garlic
- Canned Salmon
- Green Onion
- 1/2 cup breadcrumbs
- 1 tablespoon Cajun seasoning
- Dijon Mustard
- Cooking Spray
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How to Make Cajun Salmon Cakes With Lemon Garlic Aioli
- **Make the Aioli:** In a small bowl, whisk together 1/4 cup mayonnaise, 1 tablespoon lemon juice, 1 clove minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Set aside.
- **Prepare the Salmon Cakes:** In a medium bowl, gently combine 1 pound cooked salmon (flaked), 1/4 cup finely chopped green bell pepper, 1/4 cup finely chopped red onion, 2 tablespoons chopped fresh parsley, 1 tablespoon Cajun seasoning, and 1 large egg, lightly beaten.
- **Shape the Cakes:** Gently form the salmon mixture into 8 patties, about 3/4 inch thick.
- **Bread the Cakes:** Place 1/2 cup breadcrumbs on a plate. Dredge each salmon patty in the breadcrumbs, ensuring they are evenly coated.
- **Cook the Cakes:** Heat a large skillet over medium-high heat. Lightly coat the pan with cooking spray. Cook the salmon cakes for 3-4 minutes per side, or until golden brown and cooked through.
- **Serve:** Serve the Cajun Salmon Cakes immediately, topped with a generous dollop of the lemon garlic aioli. Garnish with extra parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
12g
Fat
7g
Carbs
6g
