Salmon Cakes

1/3 cup mayonnaise
3 eggs
1 tsp. lemon juice
1 Tbsp. Worcestershire sauce
1 tsp. Dijon mustard
1/4 tsp. Old Bay
2 Tbsp. dehydrated onions
1 1/4 cups seasoned bread crumbs
1 can (14 oz.) Salmon drained and mashed

1/2 cup oil

Mix mayonnaise, eggs, lemon juice, Worcestershire sauce, mustard Old Bay and onions until well blended.  Add bread crumbs and salmon.  Cover and refrigerate 30 minutes.  Heat oil on medium high in a large frying pan until hot enough to barely sizzle.  Scoop up mix, roll into a ball about golf ball size, flatten and add to hot oil.  Fry on each side about 3-4 minutes.  Place on paper towels to drain.  Makes about 12. 

Comment:  This was a recipe for crab cakes that I made a few changes to.  The original called for egg yolks only, I used the whole egg.  It called for blackening seasoning, I used Old Bay.  It called for red pepper flakes and 1/2 cup of chopped parsley, I eliminated both and added the onions.  I also changed from regular bread crumbs to seasoned.  And of course I used a can of salmon instead of the 1 lb. of crabmeat.  These came out delicious!  You can get a hint of the lemon, a slight taste of the Worcestershire and the seasoned (Italian) bread crumbs adds yet another taste.  Combine them all together and these are some of the best salmon cakes I've ever made.   And did I tell you they are moist!

Baked Salmon Patties

1 can (15 1/2 oz.) or 3 cans (5 oz.) boneless, skinless salmon
2 eggs, slightly beaten
12 saltine crackers, crushed
2 Tbsp. dehydrated onions

Drain and mash salmon.  Add other ingredients and refrigerate 1 - 2 hours. 
Preheat oven to 350 degrees.  Shape into 7-8 equal sized patties.  Bake 30 minutes.

Comment:  I found this recipe on Cooks.Com Recipe Search.  I made 2 changes.  I used dehydrated onions instead of 1 med. chopped onion and I eliminated the dash of Tabasco.  These have to be some of the best tasting Salmon Patties I've ever made or eaten.  They are moist and you can really taste the salmon.  This is something that you can also make with tuna, which I've done, and it too is great!

Salmon Patties with Hashbrowns

2 cans (6-7 oz.) boneless, skinless Alaskan salmon, drained
1/2 cup finely chopped onion
3 eggs, lightly beaten
1 Tbsp. mustard
1 1/2 Tbsp. fresh chopped dill or 1 1/2 tsp. dried
1/2 tsp. pepper
1/4 tsp. salt
4 cups frozen hashbrowns shredded potatoes
Olive oil

Thaw hashbrowns and drain water by placing them in a strainer and lightly pressing.  In a bowl combine salmon, onion, eggs, mustard, dill, pepper and salt.  Mix well.  Stir in hashbrowns.  Heat oven to 200 degrees.  Heat 1 Tbsp. of olive oil in a large non-stick skillet over medium heat.  Take a handfull of mixture (about tennis ball size).  Place in the hot oil and press to flatten.  Don't overcrowd the pan.  You can usually cook 3-4 patties at a time.  Cover with a well fitting lit and cook 3-5 minutes or until browned on the bottom.  Gently turn over and do the same to the other side.  Remove from pan and place on a baking sheet.  Place in the preheated oven and continue with the next batch.  Makes 9-12 patties depending upon the size of your patties.

Comments - This dish came from a friend who found it on EatingWell.  I did make a couple of changes.  The original recipe called for red onions, I didn't have them so I used regular onions.  It called for 2 eggs plus 1 egg white.  I just used 3 full eggs.  I used yellow mustard instead of whole-grain and cut the dill in half.  This is a super delicious dish.  I loved the texture as well as the flavor the hashbrowns gave these patties.