Ingredients

How to make it

  • If you are using canned salmon you want to sift through and remove all of the big bones and chunks of skin. Set aside.
  • In a medium bowl mix your mayo, egg, dill, lemon zest and juice, and bell pepper.
  • gently fold the salmon into the mix, careful not to break it up into too many chunks.
  • Cover and stick it in the fridge for a few hours if you can. (I think this is more important for the dip.)
  • Shape into 8 even cakes and cover with bread crumbs or cracker meal mix.
  • Fry in half butter/half olive oil for about 2 minutes on either side over medium heat.
  • The dip....
  • Mix all that stuff and keeep it in the fridge until ready to eat.
  • Enjoy!

Reviews & Comments 7

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  • bonjody 6 years ago
    Salmon cakes take me home again to my mama's cooking...only in memory and taste buds do I go there now. Thanks
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    " It was excellent "
    mark555 ate it and said...
    This looks great! Thank you for the posting.
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  • missamberlee 6 years ago
    Letting the eggs get cold acts as a great binder and if its too wet, add some crumbs to the mix.
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  • missginnylee 6 years ago
    yummy honey! I have made salmon cakes like this but never the red peppers - and all the dill! nice touch, I also tend to mash the daylights out of the salmon so the texture is more smooth, how do they hold up with more chunks? You could use canned tuna in a pinch.
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  • applesomething 6 years ago
    I too love salmon and red bells. This reminds of a recipe i did for a party last year. Let me go find it...
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  • applesomething 6 years ago
    I too love salmon and red bells. This reminds of a recipe i did for a party last year. Let me go find it...
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  • rosemaryblue 6 years ago
    Great recipe! Love salmon!
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