Ingredients for Cajun Salmon Cakes With Lemon Garlic Aioli
- Fat Free Mayonnaise
- Fresh Lemon Juice
- 2 cloves minced garlic
- Pink Salmon
- Green Onion
- Dry Breadcrumbs
- 1 tablespoon Cajun seasoning
- Dijon Mustard
- Canola Oil
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How to Make Cajun Salmon Cakes With Lemon Garlic Aioli
- **Prepare the Aioli:** In a small bowl, whisk together 1/4 cup mayonnaise, 2 cloves minced garlic, and 1 tablespoon lemon juice. Set aside.
- **Prepare the Salmon Cakes:** In a medium bowl, gently combine 1 (14.75 ounce) can of drained salmon, 1/4 cup finely chopped green bell pepper, 1/4 cup finely chopped red onion, 1 tablespoon Cajun seasoning, 1/4 cup all-purpose flour, and 1 large egg, lightly beaten.
- **Form the Patties:** Divide the salmon mixture into 8 equal portions. Shape each portion into a 1/2-inch thick patty.
- **Bread the Patties:** Place 1/2 cup breadcrumbs on a plate. Dredge each patty in the breadcrumbs, ensuring they are evenly coated.
- **Cook the Cakes:** Heat 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat. Carefully place the patties in the hot skillet, ensuring not to overcrowd the pan.
- **Pan-Fry:** Cook the salmon cakes for 3-4 minutes per side, or until golden brown and heated through. The internal temperature should reach 145°F (63°C).
- **Serve:** Serve the Cajun salmon cakes immediately, topped with a generous dollop of lemon garlic aioli. Pair with steamed broccoli and oven-baked fries for a delicious and complete meal.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
11g
Fat
6g
Carbs
5g
