Salmon Patties With Lemon-Dill Sauce

• 3/4 cup mayonnaise
• 1 small garlic clove, minced
• 1-1/2 teaspoons lemon juice
• 1-1/2 teaspoons grated lemon zest
• 1/4 teaspoon dill weed
• Pinch cayenne pepper
• Dash salt
• 4 frozen salmon fillets (4 ounces each), thawed
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 large eggs
• 1-1/2 cups panko (Japanese) bread crumbs
• 4 green onions, chopped
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 2 tablespoons olive oil

1. In a small bowl, mix the first seven ingredients. Refrigerate until serving.
2. Preheat oven to 350u0b0. Sprinkle salmon with salt and pepper. Bake until fish just begins to flake easily with a fork, 6-8 minutes. Cool slightly; remove skin if necessary. In a small bowl, combine eggs, bread crumbs, green onions, garlic and salt. Flake salmon; add to bread crumb mixture, mixing thoroughly. Shape into twelve 2-1/2-in. patties. Refrigerate, covered, 30 minutes.
3. In a large skillet, heat oil over medium-high heat. Add patties in batches; cook until golden brown, 3-4 minutes on each side. Serve with dipping sauce.

mayonnaise, garlic, lemon juice, lemon zest, dill weed, cayenne pepper, salt, salmon, salt, pepper, eggs, bread crumbs, green onions, garlic, salt, olive oil

Taken from www.tasteofhome.com/recipes/salmon-patties-with-lemon-dill-sauce/ (may not work)