- Prep Time
- 15 mins
- Total Time
- 30 mins
- 1 cup
- Compliments Mayonnaise
- cloves garlic, minced or pressed
- 2 tbsp
- 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
- 3/4 cup
- Plain Bread Crumbs
- 3 tbsp
- finely chopped green onions
- finely grated and minced lemon peel (yellow part only)
- 3 tbsp
- Compliments Butter
- 3 tbsp
- 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.
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