Salmon Cakes With Lemon-Herb Sauce

• chopped red bell pepper1⁄2 cup
• chopped green onion1⁄2 cup
• mayonnaise↗1⁄2 cup
• lemon juice↗2 tablespoons
• garlic salt1⁄2 teaspoon
• cayenne pepper↗1 dash
• (7 1/8 ounce) packages boneless skinless pink salmon (I used Chicken of the Sea Skinless Boneless Pink Salmon)↗2
• eggs↗2
• breadcrumbs (I prefer Panko)↗1 cup
• butter↗3 tablespoons

Step-by-step instructions

1. 1

   In a bowl, combine bell pepper, green onions, mayonnaise, lemon juice, garlic salt and cayenne pepper.

2. 2

   Stir in the salmon, egg, and 1/2 cup of the breadcumbs; mix well until blended.

3. 3

   Divide and form mixture into 12 balls.

4. 4

   Roll salmon balls in remaining bread crumbs; flatten into cakes about 1/2" thick.

5. 5

   In buttered skillet, over medium heat, fry cakes until golden brown (about two minutes per side). Serve immediately with Lemon-Herb sauce.

6. 6

   LEMON-HERB SAUCE: In a small bowl, combine: 3/4 cup mayonnaise, 1 tablespoons fresh lemon juice, 1 tablespoons prepared horseradish, 2 1/2 teaspoons fresh thyme OR 1 teaspoons dried thyme, salt and pepper, to taste. Blend well. Chill until ready to serve. Makes about 1 cup.