I've tried several variations of salmon cakes, and I really love this one, especially with the simple sauce and served over salad. I did have to add another egg, but I drained the salmon really, really good..maybe too much? I used a different seasoning than Old Bay, but I stuck to the recipe everywhere else. These were delicious and very kid friendly.
•Vegetable oil, for frying (or butter)
•3 (6-ounce) portions cooked salmon or 3 (6-ounce) cans salmon, drained well
•1 1/2 cups cracker meal
•2 large eggs, beaten
•2 rounded teaspoons Old Bay seasoning blend
•1/2 red bell pepper, seeded and finely chopped
•20 blades fresh chives, snipped or chopped
•2 to 3 tablespoons fresh dill, a handful, finely chopped
•1 teaspoon cayenne pepper sauce
•1 lemon, zested and juiced
•Extra-virgin olive oil, for drizzling
•1/2 cup mayonnaise or reduced fat mayonnaise
•1/2 cup chili sauce
•2 tablespoons dill pickle relish
Heat a large, heavy skillet with 1 inch of frying oil over moderate heat. ( I did not do this, instead just a simple pan fry with a drizzle of olive oil and a pat of butter. It was fine and plenty "fried")
Flake the cooked cooled salmon with a fork. Add cracker meal to the bowl and work through the fish with your hands. Add the eggs, seasoning, pepper, chives, dill, pepper sauce, and the zest of one lemon to the bowl. Combine the ingredients well with your hands. If the mixture is a little wet, add a bit more cracker meal. Form 3-inch patties of salmon cakes 1-inch thick. You should yield 8 to 10 cakes. Fry cakes until golden in a single layer 3 or 4 minutes on each side. Drain on paper towel lined plate.
Toss salad greens with coarse salt and the juice of the lemon you zested. Drizzle the greens with a little extra-virgin olive oil and re-toss the salad to coat.
Combine mayonnaise, chili sauce and relish in a small dish. To serve, place salmon cakes on a bed of baby greens, 2 cakes per person and top with chili mayonnaise sauce.