Ingredients Jump to Instructions ↓

  1. 1 (6-oz.) Chicken of the Sea® Premium Skinless & Boneless Pink Salmon Pouch

  2. 1/4 cup finely chopped red bell pepper

  3. 1/4 cup finely chopped green onions

  4. 1/4 cup mayonnaise

  5. 1 Tablespoon freshly squeezed lemon juice

  6. 1/4 teaspoon seasoned salt

  7. 1/2 teaspoon garlic powder Dash cayenne pepper

  8. 1 large egg, beaten

  9. 1 cup seasoned breadcrumbs

  10. 3 Tablespoons butter

Instructions Jump to Ingredients ↑

  1. In bowl, combine red pepper, green onions, mayonnaise, lemon juice, seasoned salt, garlic powder and cayenne pepper. Stir in Chicken of the Sea® 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.


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