Teriyaki Salmon Cakes

• 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

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.

red sockeye, breadcrumbs, green onions, garlic, orange juice, teriyaki sauce, eggs, vegetable oil

Taken from www.food.com/recipe/teriyaki-salmon-cakes-18403 (may not work)