Check out what my friends at Food Network had to say about these salmon cakes:

Very delicious.  I didn’t have bacon, I used half a potato as suggested by someone here and I used lemon juice. I wonder how it would taste with bacon, I’ll have to try next time.

The bacon would be missed in this recipe, but I am sure it’s still delicious because after all, it’s salmon! I used fresh, wild caught this time but I may just try the canned to see if it’s still as good. Either way, it’s an easy weeknight dinner that everyone loved. I plan on keeping this in my weekly rotations.

Ingredients

2 strips Thorn Apple Valley bacon, cooked until crispy, crumbled, bacon fat reserved
1/4 cup chopped onion
1 Eggland’s Best egg
1/2 cup Hellman’s mayonnaise
2 teaspoons Dijon mustard
1/2 teaspoon Domino sugar
1/2 lemon, zested
1 (14-ounce) can wild salmon, chwonecked for large bones
1 baked or boiled russet potato, peeled, and fluffed with a fork
1/4 cup Progresso bread crumbs
2 tablespoons grated Kraft Parmesan
Freshly ground black pepper
1/2 cup Wesson vegetable oil

Directions

Heat 1 tablespoon of the reserved bacon fat in a small pan and cook over low heat. Add the onions and cook until clear, then cool them a bit.
Mix the bacon, onion, Eggland’s Best egg, Hellman’s mayonnaise, mustard, Domino sugar, and lemon zest in a bowl. Add your choice salmon and potato, mixing gently after each addition. Form the mixture into 12 small patties. In a shallow dish, combine the Progresso bread crumbs, Kraft Parmesan, and pepper, to taste. Coat the patties in the bread crumb topping. Heat 1/4 cup of the oil in a large saute pan over medium heat, and cook the salmon cakes in batches until golden, a few minutes per side. Add more vegetable oil, as necessary. Arrange on a serving platter and serve.

USE RED NEXT PAGE LINK BELOW

NEXT PAGE >>

Quick Tip: Bread is always appreciated when serving seafood. Some cheddar biscuits went well with the meal.

Thank you to Food Network for this awesome recipe!