Salmon Cakes Recipe

My friend Amber and I first made these awhile ago and I loved them! She actually fried them, but I bake them and I think they are just as good. It’s super easy and really filling.
Baked Salmon Cakes
Makes 7 medium sized cakes
Non stick cooking spray
4 Packets of Pink Salmon
1/3 cup of Mayo (just enough to LIGHTLY) coat salmon
1 and ½ tablespoon of capers
Half an onion
A few dashes of cayenne pepper sauce to taste
Salt and Pepper to Taste
1 Egg
1 tablespoon milk
¾ cup Italian Bread Crumbs
Preheat oven to 375 and coat baking sheet with nonstick spray.
1. Put salmon in large mixing bowl, break apart with a fork. Add mayo just enough to lightly coat the salmon. Add Capers, onion, cayenne pepper sauce, and salt and pepper. Mix well.
2. In separate bowl whisk egg and milk together, pour and mix into salmon mixture. Add about 2 tablespoons of bread crumbs and mix.
3. Divide the salmon cakes evenly to make seven to eight salmon cakes. Shape into mounds and coat with bread crumbs . Put on prepared baking sheet and put in fridge for at least 30 minutes.
4. Bake salmon cakes in oven until golden on the bottom around 10-12 mintutes, carefully flip them and bake until golden. Feel the cakes to make sure they are a little crispy on the outside. Top with cilantro to taste.
I serve these with a tobacco mayo mixture as a sauce.

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