Prep 15 mins
Cook 10 mins
This really is a different salmon patty recipe. It has finely chopped celery, bell pepper, onion, and dill pickles. You can choose to use chopped capers in place of the dill pickels. Chili Mayo is way too easy.
- 14 3⁄4 ounces canned pink salmon, with Juices
- 2⁄3 cup cracker crumb
- 2 eggs, beaten
- 1⁄4 cup celery, finely chopped
- 1⁄4 cup green bell pepper, finely chopped
- 1⁄4 cup red onion, finely chopped
- 2 tablespoons dill pickles or 1 tablespoon capers, finely chopped
- 1⁄4 cup half-and-half or 1⁄4 cup milk
- 1⁄2 cup mayonnaise
- 2 tablespoons lemon juice
- 1⁄2 teaspoon sriracha sauce (hot chili sauce, found in Asian Section of market, clear plastic bottle with a rooster on front)
- For the cakes:.
- Place entire contents of salmon can into a bowl and break apart large pieces.
- Place aprox 3/4 sleeve of saltines in a baggie and roll them into crumbs with rolling pin, add to salmon.
- Add remaining ingredients, eggs through milk and mix.
- Cover and place in fridge for one hour (this helps firm up the mix.) Or just shape into patties.
- For the sauce, mix all sauce ingredients and set aside.
- Heat Canola oil in a 12" skillet, add cakes. Cook 5 minutes, or until very firm,.
- on each side over medium heat.
- Remove cakes to platter, and drizzle sauce over cakes in an attractive design. Sauce can also be passed.
I made this for dinner last night and it was very good! I removed the skin and the bones from the canned salmon first and subbed two shallots for the red onion, but other than that followed the recipe.The chili mayonnaise has a nice little kick to it which can be increased by adding more chili sauce. I think this would also be good on a toasted bun with lettuce, maybe some onion, and the chili mayo.Thanks for posting this- it goes into my "keeper" file!