Salmon Cakes

Chris from Kansas's Note:

These salmon cakes are delicious as a light lunch or dinner and can also be served as appetizers. This is from an advertisement for Chicken of the Sea salmon. I have also made this with canned chicken instead of salmon with great results.

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 1/4 cup red pepper, finely chopped
• 1/4 cup green onion, finely chopped
• 1/4 cup low-fat mayonnaise
• 1 tablespoon lemon juice
• 1/4 teaspoon seasoning salt
• 1 dash cayenne pepper
• 1 egg, beaten
• 1 cup dry seasoned bread crumbs
• 2 (6 ounce) cans boneless salmon, well drained
• 3 tablespoons butter

Directions:

1. In a small mixing bowl, combine chopped red pepper, green onion, mayonnaise, lemon juice, seasoned salt and cayenne pepper.
2. Taste and adjust seasonings to personal preference.
3. Stir in egg, well-drained salmon and 4 T of the bread crumbs.
4. Divide and form mixture into 6 to 8 balls.
5. Roll salmon balls in remaining bread crumbs; flatten into cakes (about 1/2 inch thick).
6. Fry salmon cakes in melted butter in skillet over medium heat for 3 to 4 minutes per side.

Reviews

[Judy from Hawaii]

This is a very nice salmon pattie. I made a couple of minor changes to suit my tastes. I subbed white onions for the green & sauteed them briefly with the red pepper. I also added the zest of half a lemon. This recipe goes together very easily & has a real nice flavor (I highly recommend the zest for a stronger lemon flavor).

[CheeseAddict]

great dinner! I adjusted the recipe to what was on hand and it still worked out great. I used lime instead of lemon, olive oil instead of butter and old bay instead of cayenne. To add more zest I added fresh garlic, and celery. I also dusted them with flour to help with browning. This recipe allows for the cook to be creative if he/she still follows the basic steps.

[Morgme]

Such an easy recipe, but very tasty. The only change I made was to add a touch of Old Bay seasoning, as I use this seasoning to taste in just about all my seafood recipes. Thanks for the posting, Chris!