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Family Tested & Approved
red peppper, shopped finely
green onions, chopped finely
real mayonnaise (low-fat will work also)
seasoned salt (laury's)
dry bread crumbs and bay seasoning to taste
6 oz cans skinless, boneless pink salmon (i use chicken of the sea)
fresh thyme (chopped finely) or 1 teaspoon dried thyme
In a small mixing bowl, combine red pepper, green onion, mayonnaise, seasoned salt and cayenne pepper. Taste and adjust seasons to taste.
Add drained salmon and bread crumbs to mixture.
Divide into 6 - 8 balls. Flatten into cakes.
Can be made smaller for appetizers.
Roll salmon cakes into remaining bread crumbs and top with Bay Seasoning to taste.
Place on cookie sheet, lightly covered with foil and refrigerated 3o minutes.
Heat butter into medium hot skillet.
Cook salmon cakes 3-4 minutes per side.
Serve with combined lemon herbed mayonnaise.
Last Updated: Mon, Apr 14, 2014