Recipe Details
Ingredients (yields Serves 4 servings)
- Vegetable or canola oil, for frying
- 3 (6-ounce) cans salmon, drained well
- 1 1/2 cups cracker meal
- 2 large eggs, beaten
- 2 teaspoons rounded teaspoons Old Bay seasoning blend
- 1/2 red bell pepper, seeded and finely chopped
- 20 blades fresh chives, snipped or chopped
- 2 to 3 tablespoons fresh dill, a handful, finely chopped
- 1 teaspoons cayenne pepper sauce
- 1 lemon, zested and juiced
- Salad greens
- Coarse salt
- Extra-virgin olive oil, for drizzling
- 1/2 cups mayonnaise or reduced fat mayonnaise
- 1/2 cups chili sauce
- 2 tablespoons dill pickle relish
Cooking Instructions
For cooking instructions, please visit foodnetwork.com
Public Comments (6)
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apoling
August 3rd, 2010
Delicious, but a little too spicy (even for my taste!).
heenaklee
May 14th, 2010
Husband and I loved these salmon cakes. Fried in a pan with olive oil, and served with tartar sauce and salad on the side.
kimshbock
April 11th, 2010
Delicious, but no one but me ate them in my house. Too spicy for the kids and too fishy for the husband.
sharbum1
April 11th, 2010
These were tasty but a bit spicy for my kids as well. It was very convenient to freeze
and heat up on the skillet.