My family is not big on eating fish, but they always seem to enjoy these easy to make salmon cakes. I have made these for years now. I think I pulled it from an Chicken By the Sea advertisement in a magazine. They are delicious. I hope you try them sometime. The recipe for sauce is also listed, but I often serve them with store bought tartar sauce and a cucumber tomato salad on the side (Chopped and seeded cucumbers mixed with sliced tomatoes and dressed with bottled Ranch Dressing).
Salmon Cakes – adapted from Chicken By The Sea
- 1/4 cup Red Bell, Pepper, finely chopped (or roasted red peppers from the jar, chopped)
- 1/4 cup Green onions, finely chopped
- 1/4 cup Mayonnaise
- 1 Tbsp Lemon Juice
- 1/4 tsp Lawry’s Seasoned Salt
- dash Cayenne Pepper
- 1 cup Bread Crumbs, Dry
- 1 large Egg, beaten
- 12 ounces Salmon, Canned
- 1 1/2 Tbsp Butter
- 1 1/2 Tbsp oil
In a small mixing bowl, combine chopped red pepper (I use the roasted red peppers from a jar) , green onions, mayonnaise, lemon juice, seasoned salt, and cayenne pepper. Taste and adjust seasonings to personal preference. Stir in egg, well drained salmon and 4 Tbsp of the breadcrumbs. Divide and form mixture into 6-8 balls (I use an ice cream scoop). Roll Salmon balls in remaining breadcrumbs; flatten into cakes (about 1/2 inch thickness) Fry salmon cakes in melted butter and oil in skillet over medium heat for 3-4 minutes on each side.
Serve with Tartar sauce or:
- 3/4 cup mayonnaise
- 1 Tbsp fresh lemon juice
- 1 Tbsp prepared horseradish
- 1 tsp dried thyme (or 2 1/2 tsp fresh if on hand)
- salt to taste
- pepper to taste
Combine ingredients in a small bowl and blend well. Serve with Salmon cakes.