Teriyaki Salmon Cakes - cooking recipe

Ingredients

1 (14 3/4 ounce) can red sockeye or (14 3/4 ounce) can pink salmon, skin and bones removed
1/2 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

Preparation

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