Salmon Cakes and Yummier Sauce!


Recipe by Carolyn Davidson Hicks!

Recipe by Carolyn Davidson Hicks!


1 –  7.5 oz can size of Pink Salmon

1/4 cup of Panko split in half, part for mix and part to coat

1 large egg

1 medium size Shallot finely minced

1 rib of finely minced celery

salt and pepper to taste



Mix well, fry one side until golden brown, flip, fry until golden brown.  Rest on a paper towel.


For the sauce:

Yummier Sauce:

1 tablespoon of real mayo

1 teaspoon of Sriracha Hot Sauce

1 squirt of lemon juice

salt and pepper

Mix well and scale to desired volume!





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