Carol sent me this great recipe. Thanks Carol!
I tried this one last night and it was husband and kid approved. I didn't have red bell peppers on hand so I left them out and I didn't have seasoned salt so I substituted Tony Chachere's creole seasoning for the seasoned salt and cayenne.
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 boneless pink salmon
1 large egg, beaten
1 cup seasoned breadcrumbs
3 Tablespoons butter
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 over medium heat. Fry salmon cakes 3 to 4 minutes per side or until golden brown. Makes four servings.
Substitute approximately 2 (6-oz.) cans drained salmon for 1 pouch.
Preparation Time: 10 minutes, Cook time 8 minutes