It’s almost time for Lent. After 2020, we should be able to do this standing on our heads. This is a Friday option from the Northwest. What cod is to the east coast and perch and walleye are to midwest, and catfish is to the south, salmon is to the Northwest. This is not the dry cake we were served as kids.
1 (15-ounce) can sockeye salmon
2 teaspoons chives
2 teaspoons capers
1 teaspoon dill
1/4 cup Panko bread crumbs
1 teaspoon Dijon mustard
1/4 cup mayonnaise
1 egg
1/2 teaspoon black pepper
1 tablespoon lemon juice
2 tablespoons olive oil
In a bowl, mix salmon, mayo, Dijon, capers, dill, lemon, and chives; mix gently.
Add bread crumbs, egg, and pepper; mix.
Form in patties.
Cook in a skillet with olive oil 5 minutes per side or until golden brown.
Dan's Food Blog 
This recipe sounds great. Please consider allowing me to feature you recipes on my blog. Kevy Michaels
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I finally got around to making these — have been holding onto the recipe till I could manage it (in the middle of complete kitchen re-do). They are very yummy! Can you perhaps recommend a sauce, perhaps a kind of remoulade, to go with them? I thought they were great by themselves (I like my food generally unadorned) but my son was asking. Thanks! And thanks so much for sharing this recipe. My mom used to make fish cakes using flaked cod, mashed potato, an egg and salt and pepper (I think they were that simple) and we used to put catsup on them!
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Well on the blog I do have a remoulade recipe on the blog also today I will be posting a mousel and Friets recipe the French fry sauce would go well with that. And Good Friday I will try to do a fish stew because I can’t spell bouillabaisse. Thanks for following
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Thank you. I do see a sauce on the cakes, but I don’t see a recipe for the remoulade, and have never made one. Am I just not seeing it? If so, I really should wait till my kitchen is finished and then maybe I will have all my brain back 🙂
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I did the remoulade about 2 years ago if you use the search feature at the bottom of the page you should find it
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