In small mixing bowl, combine chopped red pepper, green onion, mayonnaise, lemon juice, seasoned salt and cayenne pepper. Adjust seasonings to personal preference.
Stir in egg, salmon and 4 tablespoons bread crumbs.
Form mixture into 6 to 8 balls.
Roll salmon balls in remaining bread crumbs; flatten into cakes, about 1/2-inch thick.
Fry salmon cakes in melted butter over medium heat for 3 to 4 minutes per side.
Makes 4 servings.
epper. Mix well.
Add salmon and mix with hands, breaking
In bowl, combine red pepper, green onions, mayonnaise, lemon juice, seasoned salt, garlic powder and cayenne pepper. Stir in Chicken of the Sea(R) Salmon, egg and 1/3-cup breadcrumbs (mixture may be sticky). Divide and form mixture into 4 balls. Roll salmon balls in remaining breadcrumbs; flatten into cakes about 1/2-inch thick. In skillet, melt butter over Medium heat. Fry salmon cakes 3 to 4 minutes per side or until golden brown.
For the salmon cakes, boil or steam the potatoes
To make the salmon cakes, first mix together yogurt, Parmesan
o serve.
For salmon cakes:
Drain salmon using a small colander
ixed separately.
Mix together salmon, chopped dill, garlic powder, and
owl; cover and chill.
Salmon Cakes:
Heat 1 teaspoon oil
For the Sauce:.
Combine all ingredients in a small bowl and mix well.
Cover and chill while making the cakes.
For the Cakes:.
Combine the salmon, oats, milk, egg whites, onion, dill, and salt in a medium bowl and mix well; let stand 5 minutes.
Shape into 5 oval patties about 1 inch thick.
Lightly spray a non-stick skillet with cooking spray.
Cook salmon cakes over medium heat for 3-4 minutes on each side, or until golden brown and heated through.
Serve with the sauce.
o use.
Make the Salmon Cakes: Bring a large pot of
To make lemon-herb mayo: Combine 3/4 cup mayonnaise, lemon juice, horseradish and 2 1/2 tsps thyme in small bowl.
Season sauce to taste. Refrigerate until needed.
To make salmon cakes: Combine first 7 ingredients in medium bowl and stir gently to blend. Season to taste. Mix in egg. Shape into 6 patties, about 3/4 inch thick.
Melt butter in large skillet over medium-low heat. Add salmon cakes and saute until brown and cooked through, about 5 minutes per side.
Serve with sauce.
1.To prepare salmon cakes: Flake salmon into a bowl, removing any
Put salmon in a food processor and
ash well.
Flake the salmon into a large bowl. Mix
Drain canned salmon and carefully remove all bones,
In a bowl combine the salmon, dry breadcrumbs, green onions, celery, mayo, cayenne, dill, thyme, Worcestershire sauce and egg; mix well to combine.
Season with salt and lemon pepper or black pepper to taste.
Shape into 7 or 8 salmon cakes.
Melt the butter with the oil in a heavy skillet.
Brown salmon cakes on both sides (about 5 minutes per side).
Place on a dish or a serving platter lined with mixed greens.
To make the lemon aioli: mix all ingredients together.
Serve on or with the salmon cakes.
Delicious!
o room temperature; flake the salmon into a large bowl, add
Set aside.
To make salmon cakes:
Preheat oven to 450
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, mix together salmon, egg, olive oil, green onions, and 2/3 cup cracker crumbs. Season with lemon pepper. Form mixture into 8 patties. Coat patties with remaining cracker crumbs, and arrange in a single layer on a baking sheet.
Bake 10 minutes in the preheated oven, turning once, or until golden brown on both sides.
For the salmon cakes, puree the fish, egg, onion,