Fresh Salmon

Cup of Yum
1. Remove any skin from the salmon and dice into ¼ inch chunks. The smaller the better.
2. In a medium bowl combine mayonnaise, lemon juice, green onion, onion, mustard, parsley, salt, pepper, crumbs and salmon.
3. Gently combine and set aside.

Canned Salmon

1. Get out and measure your ingredients.
2. Open your 3 cans, drain them and dump into a good sized mixing bowl. Flake your salmon with a fork. Remove any skin and bones if you want. Some people do and some people don't.
3. Add ¼ cup of mayo, 5 tablespoons of crumbs, green onions, onions, mustard, lemon juice, parsley, salt and pepper.
4. Gently combine and set aside.

Making the Salmon Cake

1. Place 1 cup of the crumbs on to a shallow bowl or plate. Set aside.
2. Make 6 patties, discs or hockey pucks, approximately 1 inch thick and 3 to 4 inches wide. Carefully coat each cake in crumbs, on top, bottom and sides, and place on parchment paper.
3. If patties will not hold their shape you have two options. If they are dry and won't hold together add one tablespoon of mayo until they will. If the burgers are too moist add crumbs, one tablespoon at a time until the hold their shape.
4. Place salmon cakes, one a time, into your pan.
5. Smoke at 250 degrees for about 90 minutes.
6. Checking every 30 minutes for doneness and flip at 30 minute mark.
7. Remove from smoker and serve.
8. Serve immediately with mayo, tartar sauce, lemon or anything else you desire.
9. Enjoy every bite.