- Prep Time
- 15 mins
- Total Time
- 30 mins
- Serves
- 5
Ingredients
- 1 cup
- Compliments Mayonnaise
- 3
- cloves garlic, minced or pressed
- 2 tbsp
- fresh lemon juice (grate lemon peel before squeezing juice)
- 3
- pouches (6 ounces each) cooked pink salmon (skinless and boneless)
- 2
- Compliments Large Eggs, beaten to blend
- 3/4 cup
- Plain Bread Crumbs
- 3 tbsp
- finely chopped green onions
- 1
- finely grated and minced lemon peel (yellow part only)
- 3 tbsp
- Compliments Butter
- 3 tbsp
- Sensations Extra Virgin 100% Olive Oil
Method
- Step 1
- In a blender or food processor, combine mayonnaise, garlic, and lemon juice.
- Step 2
- Whirl until smoothly blended.
- Step 3
- Transfer to a small serving dish and keep chilled until serving time.
- Step 4
- In a large bowl, mix together salmon, eggs, 1/2 cup bread crumbs, onions, and lemon peel until well blended.
- Step 5
- Pour remaining bread crumbs into a shallow bowl.
- Step 6
- Scoop salmon mixture into 1/4-cup portions.
- Step 7
- Gently pat each portion into a patty that is about 3/4-inch thick.
- Step 8
- Gently press each patty into the remaining bread crumbs, turning to coat both sides.
- Step 9
- In 12-inch nonstick frying pan over medium-high heat, melt half the butter and half the oil together.
- Step 10
- When pan is hot, add half of the salmon patties.
- Step 11
- Cook until undersides are well browned, 3-4 minutes.
- Step 12
- With a spatula,carefully turn patties over and cook until other sides are well browned, about 3 minutes more.
- Step 13
- Carefully transfer patties to a serving platter and keep warm.
- Step 14
- Repeat to use remaining butter and oil to cook remaining patties.
- Step 15
- Serve salmon cakes immediately.
- Step 16
- Offer lemon-garlic mayonnaise to add to taste.
