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Salmon Cakes
On the Banks of Salt Creek

Salmon Cakes (Freezable)

5 from 3 votes
This recipe comes from The Oregonian Food Day years ago. When making the cakes you can use a variety of methods. I mostly use a plastic 1/4 measuring cup that is wider than it is deep. It makes the perfect size cake. You can also use a smaller size (3T) ice cream scoop to scoop the mixture then roll it in the bread crumbs before you flatten it into a cake. Using your hands and eyeballing that each ball is about the same size will also work.
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Prep Time 1 hour
Cook Time 12 minutes
Total Time 1 hour 12 minutes
Servings: 8 cakes
Course: Main
Ingredients Method

Ingredients
  

  • 1/4 cup minced red bell pepper
  • 1/4 cup minced green onion
  • 1/4 cup mayonnaise
  • 1 Tablespoon fresh lemon juice
  • 1/4 Teaspoon seasoned salt
  • 1 egg beaten
  • 2 6 ounce cans salmon
  • 1/4 cup bread crumbs plus more for dredging cakes
  • 3 Tablespoons butter

Method
 

  1. In a bowl mix together red pepper, green onion, mayonnaise, lemon juice, and seasoned salt.
  2. Stir in beaten egg, salmon (drained, skin and bones removed if any), and bread crumbs.
  3. Mix thoroughly.
  4. Refrigerate mixture for at least 45 minutes (this will help firm up the mixture)
  5. Using slightly less than 1/4 cup mixture, form into cakes. Dredge cakes in bread crumbs.
  6. Add butter to fry pan over medium heat. Fry salmon cakes 4-5 minutes on each side.