Ingredients:
1/4 cup each: chopped red bell pepper and green onions (I used green bell pepper and red onion that I already had chopped and frozen…and it worked fabulous. I’ve done this recipe both ways. Both are yummy)
1/4 cup mayonnaise
1 Tbs. Fresh squeezed lemon juice (I used 1 Tbs. water and a True Lemon packet, because we did not have any lemons or lemon juice)
1/4 tsp. seasoned salt or garlic salt
Cayenne pepper to taste (I left this out)
1 (7.1 oz.) pouch Chicken of the Sea Skinless Boneless Pink Salmon (I used 3 pouches of 3 oz. salmon by Bumble Bee because we already had it in the pantry)
1 egg, beaten
1 cup dry bread crumbs, divided
3 Tbs. Butter

Directions:
In bowl, combine bell pepper, green onions, mayonnaise, lemon juice, seasoned salt, and cayenne pepper. Stir in Chicken of the Sea Salmon, egg, and 1/4 cup of the breadcrumbs; mix until well blended. (Get your butter into a hot pan to start it melting.) Divide and form mixture into 8 balls. Roll salmon balls in remaining breadcrumbs; flatten into cakes about 1/2″ thick. In buttered skillet, over medium heat, fry cakes until golden brown. While they are frying, put a paper towel or two onto a plate, so you can put them on there when they are cooked. This will absorb some of the extra butter, and you can serve them off of this plate. Serve immediately with Lemon-Herb Sauce. (We did not use the Lemon-Herb Sauce, but I will post the recipe, in case if someone else wants to use it)
(We served ours with green beans and apple sauce. For directions on how to cook and freeze green beans, go here.)

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