Salmon Cakes with Tartar Sauce

Salmon Cakes with Tartar Sauce
  • 8Servings


  • 1 14 3/4 ounce can pink salmon
  • 1/2 small onion, diced
  • 1/2 small green pepper, diced
  • 1 egg
  • 2 1/2 tablespoons flour
  • 1 teaspoon Lawry's seasoned salt
  • 1 1/2 teaspoons black pepper
  • 1 teaspoon garlic powder
  • Vegetable oil


  • 1/2 cup mayonnaise
  • 1/2 teaspoon Gulden's spicy mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon relish


Drain and save juice from can. Set aside.

Split in half lengthwise and remove bones from center. Break salmon into fine pieces with fork.

Combine salmon, onion, green pepper, egg, flour, seasoned salt, black pepper, garlic powder. Mix well.

Pour enough salmon juice into mixture so it is moist enough to form patties (approximately 8).

Heat some vegetable oil in pan, about a third of a cup. Fry patties approximately 6 minutes each side or until golden brown.

Drain patties on paper towel before serving.

For tartar sauce: Mix all ingredients well.