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, Water, Eggs, Vinegar, Contains Less Than 2% of Egg Yolks, Lemon Juice Concentrate, Salt, Sugar, Dried Onions, Dried Garlic, Paprika, Natural Flavor, Calcium Disodium EDTA [to protect flavor]), Bread Crumbs (Bleached Wheat Flour, Dextrose, Yeast, Salt), Monterrey Jack Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes), Potato Starch and Powdered Cellulose added to Prevent Caking, Natamycin (A Natural Mold Inhibitor), Eggs (Whole Eggs, Citric Acid, Water), Onion, Lemon Juice, Jalapeno Pepper, Garlic, Worcestershire Sauce (Distilled Vinegar, Molasses, Corn Syrup, Water, Salt, Caramel Color, Garlic Powder, Sugar, Anchovies, Tamarind, Natural Flavor), Kosher Salt, Spices.
Contains: Salmon, Anchovies, Wheat, Milk, Soy and Eggs. May contain small bones.