Got Salmon? This is a great way to use handy canned or leftover salmon.

You will need

3 oz Smoked Salmon, flaked

6 oz cooked or canned pink salmon drained & flaked

2 green onions, sliced

1 tablespoon onion, finely diced

1 tablespoon red bell pepper, finely diced

1 teaspoon Cajun seasoning

Pinch of smoked paprika

Pinch of dill

Pinch of granulated garlic

2 tablespoons Greek yogurt

1-teaspoon Dijon mustard

A few dashes of hot sauce

1-teaspoon capers

1-tablespoon Italian breadcrumbs

1-tablespoon panko breadcrumbs

¼-cup panko mixed with 1 teaspoon smoked paprika

Yogurt dipping sauce (recipe to follow)

Directions

In a large bowl flake Salmon and mix well. Add green onion, onion, red bell pepper.

In a separate bowl combine Cajun seasoning, smoked paprika, dill, garlic, Greek yogurt, and Dijon mustard stir to combine. Add to Salmon and mix thoroughly. Add Italian and panko breadcrumbs. Score and form into cakes and refrigerate for 30 minutes.

In the meantime, make the yogurt dipping sauce

Mix & refrigerate until ready to use

2 tablespoons Greek yogurt

2 teaspoons light sour cream

Zest and juice of half a lemon

Pinch of dill

1-teaspoon capers

When ready to cook the Salmon cakes

Spray the cakes with olive oil spray and coat the cakes in the panko & smoked paprika breadcrumbs. Heat a large skillet over medium-high heat. Add 2 tablespoons parkay spray or butter and cook the cakes for 3-4 minutes on each side until golden brown. Serve with yogurt dipping sauce and lemon wedges.

Makes 4 cakes