Salmon Cakes

This recipe is one that I created myself by merging what I liked about two different recipes. It's a great healthy weeknight dinner.

For the salmon cakes:
1 (14.75 oz) can pink salmon
3 Tbsp. reduced fat mayo
3 Tbsp. chopped dill
1/3 c. thinly sliced green onions
1 Tbsp. lemon juice
1/4 c. panko bread crumbs
salt
pepper

For the tartar sauce:
1/2 c. reduced fat mayo
2 Tbsp. sweet pickle relish 
1 Tbsp. chopped dill
1 tsp. grated lemon zest
1 tsp. fresh lemon juice 

hot sauce to taste (this is optional, I like Sriracha)

1. To make the tartar sauce, combine all of the ingredients. Set aside.
2. Drain the salmon and add to a bowl with the rest of the ingredients. Mix with your hands and then form the mixture into 4 equal sized patties.
3. Coat a large non stick skillet with cooking spray. Add the salmon cakes and cook 3 minutes on each side, until browned and warmed through. Serve with the tartar sauce.

Serves 4.
Serving size=1 salmon cake and 2 Tbsp. of sauce