Here ya go, I made 6 cakes and between me, DH and 3 1/2 yr. old grandson, we ate them all. Lou's Baked Salmon Cakes 1/3 cup each finely chopped onion, celery, red bell pepper; microwave for 2 minutes; cool . ÂPut 1 - 14 ¾ oz. can of pink salmon in a bowl and break up larger pieces. (I removed the skin & center bone) ÂSprinkle with black pepper; ½ tsp. each of garlic & onion powder and ¼ level tsp. Old Bay Seasoning (I used salt-free Cajun seasoning), and 2 level tsp. parsley flakes. (I also added about 1 tbsp. lemon juice) ÂAdd 3 heaping tablespoons of mayonnaise. ÂFold and blend this together and add ½ cup each of flavored and plain bread crumbs.(I used all unflavored crumbs because that was all I had) ÂBeat 1 egg and add 1 teaspoon of baking powder; beat well. ÂAdd this to the salmon mix and blend with a fork until just mixed through. ÂIf the mix is too wet, add a little more bread crumbs. ÂMake 6 balls and flatten slightly to 4 inches round and ¾ inches thick. ÂBake on a cookie sheet lined with aluminum foil, sprayed with Pam. (I used Reynold's Release) ÂBake 20 to 25 minutes at 320 Degrees. ÂBrush with melted butter and broil on low for 5 minutes or until a golden tan. ÂServe hot or freeze separated with plastic wrap, in a Zip Lock bags or a container.

I have poached whole sides of salmon for large parties many times. It is really quite easy and makes an impressive presentation. Poached salmon is also good served at room temperature so it works well on a buffet table. The best advice I can think of is to start with the freshest fish you can find. And wild salmon tastes better than farmed. Lindac's court boullion is a very good poaching liquid for salmon. The procedure is so simple. The only equipment you need is a large foil pan, cheese cloth and regular aluminum foil. Yes, you can put a simple foil pan over the burners of a gas stove. If you are nervous about doing this, double up and use 2 pans. A fish monger I used years ago swore by this method and once I tried it I was sold too. Put a very large foil pan across two burners, put some onion and carrot slices in bottom, lay cheese cloth over veges and up the sides of the pan, put the salmon fillet on the cheese cloth, drape the sides of the cheese cloth over the fillet, pour in the court boullion to cover fish, cover pan with foil and simmer over low heat (both burners on)for about 20 minutes. (You will have to judge the 'doneness' by inserting a knife into the fish). Use the cheese cloth to remove the fillet from pan. Just pick up draped over edges with the tines of a fork. Once the cheese cloth is out of the water it will not be hot so you can handle it easily to lift the fish on the cheese cloth without breaking it). You want to remove the fish to a large platter immediately and let it sit for another 10 minutes or so. The fish will continue to cook for a few minutes after removal from the liquid. If you leave it in the hot liquid it will over cook and the taste will suffer. Sometimes the thickest part of the fish is rare while the outer edges are closer to well done. In my opinion it is better to serve fish a little rare than over cooked. I dress the whole poached salmon fillet with cucumber slices, dill sprigs, red onion slices, cherry tomatoes or olives. I serve a creamy dill dressing on the side.

SharonCB's salmon quiche would be my choice. Make the walnut crust or just use puff pastry or premade pie crust, or no crust at all. It's hot, it's filling, it rewarms well, we love it. Happy Thanksgiving! SALMON QUICHE WITH WALNUT CRUMB CRUST posted by SharonCb Preheat oven to 375 degrees F Pastry: Easy - doesn't require rolling, just press down with fingers and back of a spoon into a 24 cm (9.5 inch) pyrex flan dish or pie plate. 1 - 1/2 cups flour 1/2 teaspoon salt 1 cup cheddar cheese (grated) 1/2 cup butter 1/2 cup walnuts finely chopped Mix these ingredients in a bowl, cutting in butter with two knives until crumbly then press into a pie dish, including up the sides. Bake in pre-heated oven for five minutes. Then remove from oven. Meanwhile mix the following ingredients in a bowl: Filling: 3 eggs beat till frothy 3/4 cup sour cream 1 cup mozzarella cheese (grated) 1/2 onion, chopped 1 can salmon (7 3/4 ounces) - I prefer fresh piece salmon that has been baked - 'smoked salmon' is really good too. 1/4 cup mayonnaise Pour these ingredients into the pie crust - bake in oven approximately 45 minutes or until knife inserted in centre comes out clean. The top is usually a nice golden brown colour. If you don't have salmon on hand, tinned tuna works well too in this recipe. Annie

My mother used to make these when I was young. I honestly never cared for them. She also made Salmon Pie, similar to a French meat pie. Both used canned salmon. I remember her making them like a lot of people mentioned above egg, diced onion, flour and cooked in oil with a little butter. She used to make cornbread pancakes and potato pancakes with left over mashed potatoes. Now those I could get behind.