These are really good. Try not to over mix them. I used garlic powder in the Aioli instead of chopped garlic. And I used Old Bay seasoning instead of cajun seasoning and added some red pepper to the salmon cakes. I didn't have canned salmon so I used fresh salmon that I cooked, let cool, and then I broke it apart. I also used a little more oil then they say to cook the cakes in. My pictures not great, but I was in a hurry because Dan had to go to school. :)
2 tablespoons fat-free mayonnaise
2 teaspoons fresh lemon juice
1/4 teaspoon bottled minced garlic
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
To prepare aioli, combine first 3 ingredients in a small bowl; set aside.
To prepare cakes, combine salmon and next 5 ingredients (through mustard) in a medium bowl. Divide salmon mixture into 8 equal portions, shaping each portion into a (1/2-inch-thick) patty. Dredge patties in 1/2 cup breadcrumbs.
Heat oil in a large nonstick skillet over medium-high heat. Place patties in pan; cook 3 minutes on each side or until lightly browned and heated through. Serve aioli over salmon.