Combine first 6 ingredients in medium bowl. Add half each of the mayo and garlic; mix well. Shape into 12 (1/2-inch-thick) patties. Refrigerate 30 min.
Cook patties, in batches, in large nonstick skillet sprayed with cooking spray on medium heat 8 min. or until golden brown on both sides, turning carefully after 4 min.
Mix remaining mayo and garlic until blended. Serve with salmon cakes.
The salmon mixture can be shaped into patties ahead of time. Refrigerate up to 24 hours before cooking as directed.
Substitute canned tuna for the salmon.
Boneless skinless salmon also comes in 5-oz. pouches. If using the pouch product, you do not need to drain it before using as directed.
Eat right by including these salmon cakes filled with zucchini as part of a balanced meal.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.