Salmon Cakes

Connie Ottman

By
@cottman

This recipe has been in my family forever:) I have no idea where it originated or if mom just made it up. Either way, it's a really good one. I usually serve this with cole slaw and Bonnie's baked French fries. This recipe will also work for crab or shrimp cakes. Enjoy!

Rating:
★★★★★ 3 votes
Comments:
Serves:
3-6
Prep:
30 Min
Cook:
10 Min
Method:
Stove Top

Ingredients

1/4 c
red peppper, shopped finely
1/4 c
green onions, chopped finely
1/4 c
real mayonnaise (low-fat will work also)
1 Tbsp
fresh lemon juice
1/4 tsp
seasoned salt (laury's)
cayenne pepper to taste
1
beaten egg
1 c
dry bread crumbs and bay seasoning to taste
3 Tbsp
butter
2
6 oz cans skinless, boneless pink salmon (i use chicken of the sea)
lemon herbed mayonnaise
3/4 c
mayonnaise
1 Tbsp
fresh lemon juice
1 Tbsp
prepared horseradish
2 1/2 tsp
fresh thyme (chopped finely) or 1 teaspoon dried thyme
salt and pepper to taste
bay seasoning to taste

Step-By-Step

1Chop red pepper.
2Chop green onion.
3In a small mixing bowl, combine red pepper, green onion, mayonnaise, seasoned salt and cayenne pepper. Taste and adjust seasons to taste.
4Stir in eggs.
5Drain salmon well.
6Add drained salmon and bread crumbs to mixture.
7Divide into 6 - 8 balls. Flatten into cakes.
Can be made smaller for appetizers.
8Roll salmon cakes into remaining bread crumbs and top with Bay Seasoning to taste.
9Place on cookie sheet, lightly covered with foil and refrigerated 3o minutes.
10Heat butter into medium hot skillet.
11Cook salmon cakes 3-4 minutes per side.
12Serve with combined lemon herbed mayonnaise.
13Enjoy!

About this Recipe

Course/Dish: Fish
Main Ingredient: Seafood
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #dinner, #cakes, #appetisers