Salmon Cakes With Lemon Aioli

From: Chef #1314792

On Jul 4, 2009

SUGGESTIONS FOR SUBSTITUTIONS AND HOW TO REDUCE THE FAT I have made these a few times and have adlibbed each time. I've substitued dried bread crumbs for a combo of fresh bread crumbs and crushed bran flakes or crushed vegetables crackers. I have also used firm tofu when I didn't have enough salmon. I used left over salmon teriyaki which adds a wonderful flavour as well. I prefer fresh herbs and add twice the amount when using fresh herbs instead of dry. I added a bit of lemon zest as I didn't have lemon pepper which was very nice as well. If you use a non-stick pan you don't need any butter which will cut the fat in half. Use low fat mayo and the fat is further reduced without compromising flavour. There's lots you can do to adlib but you MUST have the lemon aioli with these salmon cakes. This is what makes this recipe SPECTACULAR.

From: Mishy111

On Mar 29, 2009

These are WONDERFUL Salmon Cakes. I was a little skeptical when I read some of the ingredients, however I did follow the recipe, but cut back on the dill in the cakes, and left out the horseradish in the aioli. So delicious... I can't wait to make them again. My husband loved them too.

From: Chef #1071509

On Dec 12, 2008

OMG - these are AMAZING!!! Not fishy at all...even with 2nd day leftover salmon filet. Absolute hit with the whole fam...even uber picky 20m old LOVED it and ate her whole cake! So decadent we plan to do these again for x-mas brunch! Kudos to the chef!! =)

From: JOY1998

On Oct 20, 2008

These were great. I looked through alot of the salmon cakes recipe and as usual I felt the your recipe included the ingredients I liked. I served on a homemade burger bun (a Kittencal recipe of course!) with the aioli sauce and tomato. I added parsley to the patties as I had bought the parsley already. Thank you Kitten.