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Teriyaki Salmon Cakes

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“Here is a quick dinner that doesn't taste like one.”
READY IN:
25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 (14 3/4 ounce) can red sockeye or 1 (14 3/4 ounce) can pink salmon, skin and bones removed
  • 12 cup dry breadcrumbs
  • 3 green onions, thinly sliced
  • 2 cloves garlic, finely chopped
  • 1 tablespoon orange juice
  • 1 tablespoon teriyaki sauce
  • 2 large eggs, beaten
  • 1 tablespoon vegetable oil

Directions

  1. In a large bowl, combine salmon, bread crumbs, garlic, orange juice, and teriyaki sauce.
  2. Stir in eggs and mix until combined.
  3. Shape mixture into 6 patties.
  4. Heat oven to 375F.
  5. In nonstick skillet, heat oil over medium heat.
  6. Add patties and cook 2 minutes.
  7. Turn patties over and cook 1 minute more.
  8. Transfer to baking sheet and place in oven.
  9. Bake 10 minutes.
  10. Serve with a bowl of teriyaki sauce for dipping.

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