To make four salmon cakes, gather 12 ounces of salmon and 1/4 cup each of finely chopped red bell pepper and green onion. You also need a cup of bread crumbs, 1 tablespoon of lemon juice, 1/4 cup of mayonnaise, an egg and 3 tablespoons of either butter or oil.
Drain the salmon, and pick out any small bones. Mash the salmon well with a fork. In a mixing bowl, combine the pepper and onion with 1/4 cup of mayonnaise and 1 tablespoon of lemon juice. Add up to 1/4 teaspoon of seasoning salt and a dash of cayenne pepper, according to taste. If desired, season the mixture with 1/8 teaspoon of dill as well. Next, beat the egg, and add it, the salmon and 4 tablespoons of bread crumbs into the mixing bowl. Mix everything together.
Form the salmon mixture into six to eight balls. Roll the balls in the remaining breadcrumbs, and flatten them into cakes about 1/2 inch thick. Bring a skillet up to medium heat, and fry the cakes in the melted butter or olive oil for three to four minutes per side. These salmon cakes are ideal as a light meal or appetizer, and they take about 25 minutes to prepare.