Cajun Salmon Cakes + Lemon Garlic Aioli.

Serves:4 (2 patties and 1 1/2 teaspoons aioli)
9g Fat | 29g Protein | 16g Carbs


  • 2 tablespoons fat-free mayonnaise
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon bottled minced garlic

Salmon Cakes:

  • 3 (6-ounce) cans skinless, boneless pink salmon in water, drained
  • 1/4 cup sliced green onions
  • 1/4 cup fat-free mayonnaise
  • 2 tablespoons dry breadcrumbs
  • 1 teaspoon Cajun seasoning blend
  • 2 teaspoons Dijon mustard
  • 1/2 cup dry breadcrumbs
  • 1 tablespoon canola oil


  1. To prepare aioli, combine first “aioli” ingredients in a small bowl and set aside
  2. To prepare cakes, combine salmon, green onions, mayonnaise, breadcrumbs, cajun seasoning and mustard in a medium bowl
  3. Divide salmon mixture into 8 equal portions, shaping each portion into a patty
  4. Coat patties in 1/2 cup breadcrumbs or until completely covered
  5. Heat oil in a large nonstick skillet over medium-high heat
  6. Place patties in pan and cook for three minutes on each side or until lightly browned and heated through
  7. Serve salmon cakes with a side of aioli
  8. ADDITIONAL SIDES AS PICTURED BELOW: garlic hasselback sweet potatoes & steamed broccoli