Step 1

In a medium-sized bowl shred the salmon using your hands or a fork until it is finely chopped. Mix with half of the panko bread crumbs and the rest of the ingredients until it holds its shape.

Step 2

Divide the mixture into 4 even cakes or 8 mini-cakes and pat with the remaining panko breadcrumbs to form extra crust.

Step 3

Heat a non-stick pan over medium-high heat and add oil. Cook the cakes for 3-4 minutes on each side until golden brown.

Step 4

Serve these salmon cakes up in a variety of ways! For a macro-balanced meal serve 2 salmon cakes with 1/2 cup Trifecta quinoa and 1 cup broccoli.