1 lb cooked salmon or one 14 ounce can salmon
2 tablespoon mayonnaise
1/3 cup breadcrumbs-unseasoned
1 egg, lightly beaten
1 tablespoon herb, dill, parsley, chopped
1 stalk scallion, chopped
2 tablespoon oil
2 tablespoon butter
- If using fresh cooked salmon, break up the salmon with a fork. If using canned salmon, drain and reserve liquid from salmon. Leave the bones-they are so soft and will not be noticed in the patties.
- In a bowl, combine the salmon, mayonnaise, breadcrumbs, egg, and herbs. If mixture is too dry to form into patties, add reserved liquid from salmon.
- Form the mixture into salmon cakes using about 1/3 cup for each.
- Place the oil and butter into a large sauté pan and heat over medium high heat. When the butter has melted and starts to bubble, place the salmon cakes in and cook until browned. Turn over and brown on the other side. Serve hot, room temperature, or cold. Serve with a wedge of lemon.