Pre-heat oven to 350 degrees

Serves: 6-8

Ingredients:

2 ½ pounds of cooked salmon

3 eggs, beaten

1 cup of mayonnaise

zest of 2 lemons

juice of 1 lemon

2 cups unseasoned breadcrumbs

¼ cup of chopped Italian parsley

Salt and pepper to taste

Olive Oil and Butter for frying

Directions:

Crumble the salmon and place it in a bowl. Add the beaten eggs, mayonnaise, lemon zest, and lemon juice. Next, add the breadcrumbs, chopped parsley, and salt and pepper. Fold these ingredients together with the salmon mixture using a spatula. With a scoop or busher, place balls of the salmon mixture onto a baking tray. Form the balls into patties.

Place a non-stick frying pan on the stove over medium-high heat. Add a few tablespoons of olive oil and butter to the pan. When the oil becomes hot, place the salmon cakes one at a time into the pan and fry until golden brown on each side. Remove from the pan onto a paper towel to remove excess oil. Place the salmon cakes on a baking sheet covered with aluminum foil and sprayed with non-stick cooking spray. Bake at 350 degrees for 10 minutes until heated throughout.

Serve with homemade tartar sauce and lemon wedges.