Here is my Mom's recipe for salmon cakes. (We modify - see bottom)
Salmon isn't a real "fishy" tasting fish, and these cakes are liked by the world's 2nd most picky eater (my oldest), but the world's pickiest eater (my youngest) won't even touch them - although I think she'd like them if she tried them. Currently, she will only eat chicken.



 

Salmon Cakes

1 lb can of salmon
1/2 cup of chopped onion
1/4 cup butter or other fat (melted)
1/3 cup salmon liquid
1/3 cup dry bread crumbs
2 eggs, beaten
1/4 cup chopped parsley
1 tsp powdered mustard
1/2 tsp salt (less if using Old Bay)
Old Bay to taste

Directions

drain salmon, reserve liquid. Flake salmon. Cook onion in butter until tender. Add salmon liquid, crumbs, eggs, parsley, mustard, salt and salmon. Mix well. Shape into 6 cakes and roll in crumbs. Place cakes in heavy frying pan which contains 1/8 inch of fat, hot but not smoking. Fry at moderate heat. When cakes are brown on one side, turn carefully and brown the other side.
Cooking time: 5-8 minutes.
Drain on absorbant paper towels.

* I typed it exactly. We broil them and I think that tastes better. We use reduced fat margarine.

I hope that you enjoy them!

You can make it yourself.  I have and it works just a well as the store bought ones.  Save your money

Power Sugar Replacement

Ingredients:

• 1 cup granulated Splenda (not the coffee packets or the brown sugar varieties)
• 1 tsp cornstarch

Procedure:

Place the Splenda and the cornstarch in a mixer or food processor. Blend on high speed for approximately 1 minute, until the texture is similar to powdered sugar. You may need to scrape down the mixer or processor bowl several times in the process. Sugar can be stored in an airtight container for up to a month. Try dusting it on candies, tarts, or lemon bars.

Like with any sugar replacer, this is best used when you need the flavor of sugar but not necessarily the baking properties. Don't try to use Splenda-based granulated or powdered sugar in recipes where sugar is the main ingredient, or where the recipe depends on sugar to give it structure or caramelizing properties.

or you can go to the Splenda web site 

http://splenda.tastebook.com/recipes/1397534-Powdered-Sugar