Salmon Cakes. Name: TERRI DISHMAN Base: McGUIRE AFB,NJ. Recipe: 2 cans of canned salmon. 1/2 cup of cracker crumbs. 2 eggs-beaten. 1/8 cup of chopped onions. 1/2 teaspoon of seasalt. 1/8 teaspoon of paprika. 1/8 teaspoon of cracked black pepper. "Move Over Butter." mushroom or celery soup from a can. fresh Fennel,chopped. Drain and flake salmon into a medium-sized bowl. Stir in cracker crumbs,onions, eggs, salt,pepper and paprika. Form mixture into round pattycakes. Melt in "Move Over Butter" in a skillet. Fry cakes until golden brown on each side. Drain on paper towels. Serve salmon cakes w/chopped fresh fennel. Heat up a can of condensed can of either mushroom or celery soup to add with your cakes & a side salad!