Easy Salmon Cakes

I’m not a fan of crab cakes, which I usually find boring. A lot of places brag about “very little filler,” but I actually think the filler is the only thing that makes them interesting. So I was skeptical of this recipe from the pouch of Chicken of the Sea Salmon. But it has a great lemony flavor, and just the right amount of crunch.


  • 1 pouch (5 oz) Pink Salmon
  • 1/4 cup green onion, chopped
  • 1/4 cup red bell pepper
  • 1/4 cup light mayonnaise
  • 2 Tbsp lemon juice
  • 1 egg, beaten
  • 1/4 tsp cayenne pepper
  • 1/4 cup seasoned breadcrumbs + more
  • salt and pepper to taste


Combine all ingredients and roll into four balls.

Roll balls in more breadcrumbs.

Flatten into 1/2 inch thick cakes.

Sauté in olive oil 4 minutes on a side, or until brown.

Serve with tartar sauce or chutney.