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!


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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

Directions Step-By-Step

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

About this Recipe

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