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Plenty of food and fun to enjoy this weekend at Bite of Seattle

Here with a delicious preview is Chef Jo Soeung from Garden Grille and Bar, who is cooking up Cajun salmon cake sliders.

SEATTLE — With over 60 restaurants and food vendors, beer gardens, live cook-off battles and activities for the kids, the Bite of Seattle is a hit for foodies and families. Not only will you get to try out fare from some of Seattle's best restaurants, there's also live music, a free outdoor movie night, and a family fun zone.

Guests can also check out a specialty area called The Alley, a premier restaurant showcase held on the Fisher Rooftop. For $20, you can dig in to a dish of bites from six different Seattle area restaurants while supporting Food Lifeline's efforts for hunger relief.

One of the featured events is The Bite Cooks, where chefs compete against each other in cooking challenges in front of an audience. Chef Jo Soeung of Garden Grille and Bar will be battling it out this weekend, but today she's sharing her delicious recipe for Cajun Salmon Cake Sliders with Cilantro Lime Aioli.

The Bite of Seattle is held July 20 to 22 at Seattle Center, 305 Harrison Street, Seattle. Admission is free!

Cajun Salmon Cake Sliders with Cilantro Lime Aioli

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


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.


In a bowl whisk together the mayonnaise, lime juice, lime zest, basil, roasted garlic paste, cilantro and salt.


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.

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