1/4 c. finely chopped red or green bell pepper
1/4 c. finely chopped onions
1/4 c. mayonnaise*
1 tbsp. fresh lemon juice
1/4 tsp. seasoned salt
cayenne (red) pepper
1 beaten egg
1 c. dry bread crumbs
2 (6 oz.) cans skinless, boneless pink salmon
3 tbsp. butter

In small mixing bowl, combine chopped peppers, onions, mayonnaise, lemon juice, seasoned salt and cayenne pepper. Taste and adjust seasonings to personal preference. Stir in egg, well drained salmon and 4 tablespoons of the bread crumbs. Divide and form mixture into 6 to 8 balls. Roll salmon balls in remaining bread crumbs; flatten into cakes (about 1/2-inch thick). Fry salmon cakes in melted butter in skillet over medium heat for 3 to 4 minutes per side.