Salmon Cakes

• 2 cups fresh bread crumbs
• 2 eggs, beaten
• 1/4 cup fresh parsley, chopped
• 1/4 cup chopped green onions
• 2 teaspoons minced fresh dill weed
• 2 teaspoons Old Bay seasoning
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon ground black pepper
• 1 (14.75 ounce) can salmon, drained or 1 portion fresh poached or steamed salmon
     - try using our fresh Salmon Portions (you'll need 2-4 of these 6 oz portions)
• 2 tablespoons butter

1. In a large mixing bowl, place 1 1/2 cups bread crumbs. Set aside remaining 1/2 cup. Add eggs, parsley, green onions, dill weed, Old Bay, lemon juice and black pepper. Mix well.
2. Add salmon and mix with hands, flaking salmon into small pieces. Make 8 patties with your hands, each about ½-inch thick.
3. Place remaining 1/2 cup bread crumbs on a plate and coat both sides of the salmon cakes with bread crumbs.
4. Melt butter in a large skillet. Cook salmon cakes in butter over medium heat for about 3 minutes or until golden brown and crisp. Turn once, adding more butter if necessary, and cook about 3 minutes on other side.

Makes about 6 patties. For more, simply double the recipe.