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cloves garlic, minced or pressed
fresh lemon juice (grate lemon peel before squeezing juice)
pouches (6 ounces each) cooked pink salmon (skinless and boneless)
Compliments Large Eggs, beaten to blend
Plain Bread Crumbs
finely chopped green onions
finely grated and minced lemon peel (yellow part only)
Sensations Extra Virgin 100% Olive Oil
In a blender or food processor, combine mayonnaise, garlic, and lemon juice.
Whirl until smoothly blended.
Transfer to a small serving dish and keep chilled until serving time.
In a large bowl, mix together salmon, eggs, 1/2 cup bread crumbs, onions, and lemon peel until well blended.
Pour remaining bread crumbs into a shallow bowl.
Scoop salmon mixture into 1/4-cup portions.
Gently pat each portion into a patty that is about 3/4-inch thick.
Gently press each patty into the remaining bread crumbs, turning to coat both sides.
In 12-inch nonstick frying pan over medium-high heat, melt half the butter and half the oil together.
When pan is hot, add half of the salmon patties.
Cook until undersides are well browned, 3-4 minutes.
With a spatula,carefully turn patties over and cook until other sides are well browned, about 3 minutes more.
Carefully transfer patties to a serving platter and keep warm.
Repeat to use remaining butter and oil to cook remaining patties.
Serve salmon cakes immediately.
Offer lemon-garlic mayonnaise to add to taste.
Nutrition Description: Per serving (1/5 of the recipe):
Saturated Fat: 12
Cholesterol: 175 mg
Sodium: 530 mg