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The secret to these salmon cakes is to bake them first, that way they don't fall apart when you fry them. And use bacon grease if you are without duck fat.  

My favorite way of serving these is to place cooked salmon cake on a small bed of lettuce or arugula, squeeze a slice of lemon/lime on top, then pile high with any one of these sauces:

Tzatziki Sauce (Gyro Sauce) or Tartar Sauce with Full-Fat Greek Yogurt or Yogurt Lemon Garlic Sauce. Also delicious with  Cucumber Dill Sauce, Sesame-Lime Mayonnaise, Lime Mayonnaise or Easy Blender Hollandaise Sauce.  Sriracha Mayonnaise , Sriracha Aioli or Horseradish-Sriracha Remoulade
  • 12 oz Canned Salmon
  • 3 Egg Yolk
  • 1 /2 tsp Sea Salt
  • 1 tsp Black Pepper
  • 1/2 tsp Paprika
  • 1 clove Garlic, minced
  • 1/4 Vidalia Onion, minced, you want to have about 1/2 cup of the minced onion
  • 3 Tbsp Duck Fat, more or less depending on size of skillet being used to fry salmon cakes
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