Ingredients

For the salmon cakes

• 1 14.75 ounce can salmon, drained & flaked

• 1 egg

• ¾ cup breadcrumbs or panko

• ½ cup red bell pepper, finely diced

• ½ cup onion, finely diced

• 2 teaspoons dried parsley

• 2 teaspoons Old Bay seasoning

• 2 tablespoons mayonnaise

• Salt, to taste

• Black pepper, to taste

For the tartar sauce

• 1 cup mayonnaise

• ½ cup finely chopped dill pickles

• 2 tablespoons finely diced onion

• ½ teaspoon Dijon mustard

• 2 teaspoons lemon juice

• 1 tablespoon capers

• Black pepper, to taste

Steps

1. To make the tartar sauce, add 1 cup of mayonnaise to a small bowl followed by

   • ½ cup of finely chopped dill pickles,

   • 2 tablespoons of finely diced onion,

   • a half teaspoon of Dijon mustard,

   • 2 teaspoons of lemon juice,

   • and 1 tablespoon of capers

2. Mix the ingredients together until combined

3. Season the tartar sauce with some black pepper to taste

4. Stir the tartar sauce again

5. To make the salmon cakes, crack 1 egg in a mixing bowl

6. Open and drain a 14.75 ounce can of salmon

7. Add the drained canned salmon to the bowl and use a fork to flake the salmon pieces and break them apart

8. Then to the bowl add:

   • a half cup of finely diced red bell pepper,

   • a half cup of finely diced onion,

   • 2 teaspoons of dried parsley,

   • 2 teaspoons of Old Bay,

   • ¾ cup of breadcrumbs,

   • a dash of salt,

   • and some black pepper to taste

9. Stir the ingredients together with a fork to combine

10. Next add 2 tablespoons of mayonnaise and mix again

11. Switch to mixing the salmon cake batter with your hands to thoroughly incorporate everything together

12. To form the salmon cake patty, scoop a clump of the mix together with your hands, press the meat together, and form a round, flat patty

    • You can form 4 extra large salmon cakes or divide the batter up to make multiple smaller salmon cakes

13. Add a tablespoon of vegetable oil to a frying pan and turn the stove on medium heat

14. Once the oil has heated, place the salmon cakes in the pan to cook for 5 minutes per side

15. After 5 minutes, carefully flip the salmon cakes over to the other side

16. Allow the salmon cakes to cook on the other side for another 5 minutes

17. Remove the cooked salmon cakes and transfer to a paper towel lined plate

18. Serve the salmon cakes warm with a generous spoonful of some homemade tartar sauce on the side

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