Ginger Salmon Cakes

Baking from Frozen (Preferred Method):
Preheat oven to 375 F Brush tops of salmon cakes with a thin layer of mayonnaise, or a little bit of melted butter. Spray a cookie sheet with a thin layer of non-stick cooking spray. Bake for approximately 27-32 minutes, or until golden brown and bubbly on top. For an extra crispy salmon cake, turn on broiler for the last two minutes of baking

Pan Fry: Thaw completely under refrigeration.
Preheat pan on medium heat with tsp. of oil or butter. Cook covered in frying pan at medium temperature for approximately 4-6 minutes per side.

Salmon cake may be cooked from a frozen state using a lower temperature and cooking for a longer period of time.

Salmon, Mayonnaise (Soybean Oil, Vinegar, Eggs, Egg Yolks, Salt, Sugar, Water, Lemon Juice Concentrate, Ground Red Pepper, Dried Garlic, Mustard Oil), Panko Breadcrumbs (Wheat Flour, Cane Sugar, Yeast, Sea Salt), Liquid Eggs (Whole Eggs, Citric Acid, 0.15% Water Added as Carrier for Citric Acid), Ginger Root, Tamari (Water, Soybeans, Salt, Alcohol), Butter (Pasteurized Cream, [Milk] Natural Flavorings), Shallots, Garlic, Key Lime Juice, Salt, Black Pepper, Sesame Seeds, Chives.

Contains Egg, Fish (Salmon), Milk, Soy, Wheat, Sesame.