Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon oil
  • 1 tablespoon butter
  • 12 oz canned salmon, skinless, boneless preferably
  • zest of 1/2 lemon
  • 1 tablespoon lemon juice
  • 1/4 cup mayonnaise
  • 1 egg, beaten
  • 1 jalapeno, finely minced (clean ribs and seeds out)
  • 2 green onions, finely minced
  • salt & black pepper to taste

Instruction

  • Drain the canned salmon and dump into a large bowl. If it has skin and bones make sure to carefully take it all out before adding anything else. It's much easier to use canned salmon that doesn't have any.
  • Next add the zest, lemon juice, mayonnaise, beaten egg, jalapeño and green onions. Sprinkle a bit of salt and blacke pepper and mix well.
  • Form into 4 patties and place on a plate.
  • Add the oil and butter to a large skillet pan and turn on the heat to medium high.
  • Once the skillet is sizzling, turn the heat down to medium and add the cakes carefully.
  • Flip once they start turning a golden brown on the bottom (about 4 minutes) and cook the other side for about 4 minutes more.
  • Carefully take them from the pan and add to a plate. Serve with lemon wedges to squeeze if you wish.