For aioli:
2 tablespoons mayonnaise
2 teaspoons fresh lemon juice
1/4 teaspoon bottled minced garlic

For cakes:
3 6-ounce cans skinless boneless pink salmon in water, drained
1/4 cup sliced green onions
1/4 cup mayonnaise
2 tablespoons plus 1/2 cup dry breadcrumbs, divided
1 teaspoon salt-free Cajun seasoning blend
2 teaspoons Dijon mustard
1 tablespoon canola oil
Chopped fresh parsley
Lemon wedges

Prepare aioli: Combine ingredients in a bowl and set aside.

Prepare cakes: Combine the salmon, onion, mayonnaise, 2 tablespoons breadcrumbs, Cajun seasoning and mustard in a medium bowl. Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Dredge patties in remaining breadcrumbs.

Heat a large nonstick skillet over medium-high heat. Add the oil to pan and swirl to coat. Cook patties 3 minutes on each side or until lightly browned and heated through.

Serve aioli over salmon. Garnish with parsley and lemon wedges, if desired.

Makes 4 servings.