Salmon Cakes

Servings: 4-6



  • 3 TBSP Butter
  • 4 Green Onions, minced
  • 1 Red Bell Pepper, small-diced
  • 1 14.75 Ounce Can Red Pillar Salmon, well-drained
  • Juice from 1 lemon
  • 3⁄4 TBSP Bistro Blend Seasoning
  • 1⁄2 Cup Mayonnaise
  • 1 egg
  • 3⁄4 Cup Bread Crumbs
  • Avocado or Grapeseed Oil for pan-frying

Salmon Cake Sauce:

  • 1⁄2 Cup Mayonnaise
  • 2 TBSP Lou-Easy-Ana Seasoning Blend
  • 1 TBSP White Wine Vinegar
  • Juice from 1 lemon
  • Mix all ingredients together in a bowl.
  • Cover and chill until ready to use.
Salmon Cakes


Step 1:

Sauté peppers and green onions in butter for 5-7 minutes. Set aside.

Step 2:

In a medium bowl, smash salmon well with a fork.

Step 3:

Add the next 5 ingredients, through bread crumbs, ensuring it is mixed throughout.

Step 4:

Add buttery peppers and green onions and gently fold in.

Step 5:

Cover and refrigerate for at least 30 minutes.

Step 6:

Roll out about 8 salmon balls and slightly flatten with palms to make a patty that is 1⁄2" to 3⁄4" thick.

Step 7:

Pour enough oil to barely cover the bottom of a frying pan.

Step 8:

Over Medium Heat, lightly pan-fry salmon cakes for 3-4 minutes on each side. If browning too quickly, lower heat slightly. Place on paper towels to soak up excess oil.