Salmon Cakes with Fiery Bell Pepper Salsa

Total Time
42 min
30 min
12 min
These are just as tempting if you substitute two (7-ounce) cans of tuna for the salmon. Ancho chili powder gives a slightly smoky flavor; the cayenne is hotter.


sweet red pepper(s)

1 large, finely diced, divided

yellow pepper(s)

1 small, finely diced

jalapeño pepper(s)

¾ small, seeded and minced (don’t touch seeds with bare hands)

white vinegar

1 Tbsp, or red balsamic vinegar

table salt


black pepper


uncooked scallion(s)

2 medium, trimmed and minced, divided


1 Tbsp, fresh, minced

canned salmon

14½ oz, drained

uncooked celery

1 rib(s), small, finely chopped

uncooked shallot(s)

1 medium, minced


1 large, beaten

fat free mayonnaise

2 Tbsp

cayenne pepper

¼ tsp, or ancho chili powder

black pepper

¼ tsp

table salt


cooking spray

1 spray(s)


  1. To make salsa, combine 1 cup of diced red pepper, yellow pepper, jalapeno, vinegar, 1/8 tsp of salt, 1/8 tsp of pepper, 1 minced scallion and cilantro in a medium bowl; set aside to allow flavors to blend.
  2. Place salmon in large mixing bowl and mash with back of a spoon. (It is not necessary to pick out the bones.) Stir in remaining scallion, remaining red pepper, celery, shallot, egg, mayonnaise, cayenne pepper, remaining 1/4 tsp of black pepper and remaining 1/8 tsp of salt; mix well.
  3. Coat a large skillet with cooking spray; heat skillet over medium heat.
  4. Loosely pack a 1/4-cup measuring cup with salmon mixture; turn measuring cup ingredients out onto skillet and press down on salmon cake with a spatula until it is about 3/4-inch thick; repeat to make 8 salmon cakes total. Cook salmon cakes for 3 minutes on first side; gently turn over and cook until golden on second side, about 2 to 3 minutes more. (Be careful not to crowd salmon cakes; cook in 2 batches if necessary.) Yields 2 salmon cakes and about 1/2 cup of salsa per serving.

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