I made the Crispy Salmon Cakes with Lemon Caper mayo that Curious posted a while back.

[cynupstateny]

Absolutely delicious! I used reduced fat mayo and instead of crushed red pepper I used aleppo (my new favorite Penzeys' purchase) Wonderful flavor and really crisp. Looking forward to trying them cold for lunch. I made 6 cakes instead of 4 and they're still pretty good sized. Served broccolini slaw with them which IMHO was perfect!http://www.recipezaar.com/119417

 

[deb-in-mi]

Thanks for letting us know Cyn - they'll be on my 'must try list'

 

[orchid]

I also just made this today and the Lemon Caper mayo is delicious. I didn't like

the blah look to the salmon mixture so I added some finely diced red bell pepper and green onion. I also added much more Tabasco but then we like a bit more zing. Will definitely make again.

 

[curious1]

I finally made them also. I only had the larger cans with skin and bone, so chose a can of red and

removed what skin and bones I could. They were quite good, but I think the small cans of of flaked salmon would be better. The red tends to be a litle drier. Next time I'm going to add the green onion that orchid mentioned. I used full-fat mayo and original saltines. The Lemon Caper mayo mixture is wonderful.

 

[angak]

has anyone tried the salmon in the pouch? I wonder if it has less bones/skin than canned.

 

[curious1]

I think those small, tuna-sized cans would work well. Guess that's what the recipe calls for.