This simple recipe came via my mother. Interestingly, my wife loves these. It's just something a little bit different. The original recipe called for 3 egg whites and a little milk instead of mayonnaise.

Heat large heavy skillet with 1 inch of oil over moderate heat. Flake the cooked cooled salmon with a fork. Add cracker meal to bowl and work through the fish with your hands. Add eggs, seasoning, pepper, chives, dill, pepper sauce and the zest of one lemon to the bowl. Combine ingredients well with

1 large russet potato, baked and chilled 4 oz. (1/2 packed cup) poached salmon 1/2 cup coarsely chopped sweet onion 1 tbsp. chopped fresh dill, plus some for garnish 1 large egg yolk 2 tbsp. unsalted butter, melted (I used margarine) Kosher salt and freshly ground white pepper 1/3 cup fine dry bread

A recipe for Salmon Cakes - - Ingredients -

1/3 cup fresh parsley leaflets 4 green onions or 3 shallots finely chopped 3 cups fine fresh bread crumbs 2 eggs 2 tbs unsalted butter 1 tbs spicy mustard 2 tbs mayo 2 tsps fresh lemon juice 2 1/2 cups flaked cooked salmon salt & pepper 1/2 cup vegetable oil for sautéing

PREPARATION Steam salmon steaks seven minutes. Discard the skin and bones. Flake the fish in a bowl with the eggs, half of the crumbs, chives and parsley. Blend well. Season with salt and pepper. Shape mixture into twelve cakes of equal size. Coat the cakes on all sides with remaining crumbs. Heat