https://www.king5.com/article/entertainment/television/programs/new-day-northwest/plenty-of-food-and-fun-to-enjoy-this-weekend-at-bite-of-seattle/281-575084804

As seen on New Day Northwest KING-TV Ch.5


Cajun Salmon Cakes
1 cup (237 ml) water
1 lb (455 grams) salmon
1/2 cup ( grams) chopped red onion
4 tablespoons (70 ml) olive oil, divided
1 tablespoon chopped fresh cilantro
1 tablespoon Cajun Seasoning
1 tablespoon chopped fresh basil
1/2 teaspoon salt
Zest of 1 lemon
1 dash liquid smoke
1 large egg, lightly beaten
1 cup (45 grams) panko bread crumbs
1 teaspoon salt
1/2 teaspoon ground pepper

Cilantro-Lime Aioli
1/2 cup (113 grams)mayonnaise
1 tablespoon lime juice
1 teaspoon lime zest
1 teaspoon Roasted Garlic paste
1 teaspoon fresh chopped cilantro
1/2 teaspoon salt

To assemble the sliders:
Slider Buns
Butter leaf Lettuce
Tomatoes, thinly sliced


TO MAKE THE SALMON CAKES:
Place the salmon in a medium skillet and add water. Sprinkle salmon with salt and pepper. Bring to a boil, then cover and simmer for about 15 minutes until just cooked all the way through. Let cool slightly. Use a fork to gently flake the salmon into a medium bowl. Heat 1 tablespoon of the oil in a skillet over medium heat. Add the onions and cook until tender and translucent, about 5 minutes. Add onions to the salmon, along with 1 tablespoon olive oil, the cilantro, basil, cajun seasoning, salt, lemon zest, liquid smoke, egg and bread crumbs. Mix until just combined. Heat the remaining 2 tablespoons olive oil in the skillet over medium high heat. Spoon the salmon mixture in mounds into the hot skillet (an ice cream scoops works great) and flatten into disks. Cook until brown, about 3-4 minutes, then flip and cook on the other side. Transfer to a paper towel lined plate.

TO MAKE THE CILANTRO-LIME AIOLI:
In a bowl whisk together the mayonnaise, lime juice, lime zest, basil, roasted garlic paste, cilantro and salt.

TO ASSEMBLE THE SLIDERS:
Spread the aioli onto the buns, then top with a salmon cake, butter leaf lettuce and tomatoes. Serve immediately.

Note: Salmon cakes can be made up to 3 days ahead. Reheat in a greased skillet.