Salmon Cakes

When I get homesick, all I want is comfort food. My dad's idea of comfort food is salmon cakes. The funny thing is when I made them, Scott realized that his mother makes them too--except she calls them salmon croquettes. The best part is that canned salmon is not only inexpensive, but is usually wild, not farm raised.

Makes 4 servings

• 1 14.75-ounce can salmon, drained
• 1/2 red pepper, finely chopped
• 1/2 red onion, finely chopped
• 1 tablespoon chopped fresh parsley
• 2 large eggs, beaten
• 2 tablespoons lemon juice
• 1/4 cup (about 8) unsalted crushed saltine crackers
• 1 teaspoon kosher or sea salt
• 1/2 teaspoon ground black pepper
• 1/8 teaspoon cayenne pepper
• 2 tablespoons vegetable oil, for frying
• lemon wedges

1. Place the salmon in a bowl and remove any skins or bones. Add the remaining ingredients, except oil and stir until well combined. Form into 8 patties.

2. Heat the oil in a large non-stick frying pan over medium-high heat and cook patties, in batches, until browned on both sides and cooked through, about 3 to 4 minutes per side. Serve with lemon wedges.