Salmon Cakes Recipe
My Salmon Cakes recipe makes a salmon cake that’s excellent as a main dish or an appetizer. I’m quite happy to have a salmon cake and a salad for lunch or supper. You may use your fresh-caught, a filet, or two cans of salmon. Cans are quick and simple and since they don’t require refrigeration you can take them camping.
I like to use a red, orange or yellow Bell pepper to add a little color to the salmon cake but a green works just as well. Fresh squeezed lemon has the best flavor but if you have a bottle of lemon juice in the fridge, common for canning this time of year, go ahead and use that. Two tablespoons of juice is equal to one lemon.
Serve with dill or tartar sauce.