A simple salmon cake recipe by Rachael Ray involves mixing cooked or canned salmon with cracker meal, eggs, red bell pepper, fresh chives and fresh dill, forming the mixture into patties, and frying the patties in a skillet over moderate heat. The recipe is available on FoodNetwork.com.
Gently break up 18 ounces of cooked or drained canned salmon. Mix the salmon together with 1 1/2 cups of cracker meal, 2 large beaten eggs, 2 rounded teaspoons of Old Bay seasoning, and 1/2 seeded and finely chopped red bell pepper. Chop 20 blades of fresh chives and 2 to 3 tablespoons of fresh dill, and add to the salmon mixture with the zest of 1 lemon and 1 teaspoon of cayenne pepper hot sauce. Mix the ingredients by hand, adding extra cracker meal if the mixture is too wet.
Form the mixture into 3-inch patties about 1-inch thick. Heat a skillet with 1 inch of vegetable or canola oil, and set the patties in the pan in a single layer. Cook for three to four minutes on each side, and set on a paper towel-lined plate to drain.
To make a salad to go with the salmon cakes, toss salad greens with coarse salt and the juice of a lemon. Drizzle and re-toss with extra-virgin olive oil. To prepare a tasty sauce, mix 1/2 cup mayonnaise with 1/2 cup of chili sauce and 2 tablespoons of dill pickle relish. Serve the cakes on a bed of salad greens, and top with the mayonnaise sauce.