Oh I love love love this recipe! (Sorry Katie - it's another seafood-ish recipe) Crab Cakes are one of my favorite foods and this is an easy version to make at home but with Salmon and the flavor is really fresh and tasty. I actually found the recipe on a package of Chicken of the Sea® Salmon. They don't print the recipe anymore on the package but luckily I have it written down.

1/4 cup finely chopped red bell pepper
1/4 cup finely chopped green onions
1/4 cup mayonnaise
1 Tablespoon freshly squeezed lemon juice
1/4 teaspoon seasoned salt
1/2 teaspoon garlic powder
Dash cayenne pepper
1 (7.1-oz.) pouch Chicken of the Sea® Premium Skinless & Boneless Pink Salmon
1 large egg, beaten
1 cup seasoned breadcrumbs (or crushed Saltine crackers)
3 Tablespoons butter (or EVOO)


In bowl, combine red pepper, green onions, mayonnaise, lemon juice, seasoned salt, garlic powder and cayenne pepper. Stir in 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 or EVOO over Medium heat. Fry salmon cakes 3 to 4 minutes per side or until golden brown. Makes 4 servings. Note - this is good for a lunch or light dinner for 2. If you are serving more than two or want a more substantial meal, I suggest doubling the recipe.


Serve with mixed greens and either Basmati rice or whole wheat pasta tossed with butter and fresh Parmesan. Dollop these cakes with an easy Lemon Dill and Chive Sauce. Simply combine 1/3-cup of sour cream with a pinch of lemon zest and 1-teaspoon each of fresh dill and chives. My children's sophisticated palates prefer ranch dressing to dip them in!