Preparation

Cook the salmon: Season the salmon (2 ½ oz) lightly with salt and pepper. In a skillet over medium heat, melt ½ tablespoon of butter. Cook the salmon for 2-3 minutes per side or until opaque and easily flaked with a fork. Allow it to cool slightly, then flake into small pieces.

Prepare the salmon mixture: In a mixing bowl, combine the flaked salmon (2 ½ oz), chopped onion (¼), chopped scallions (2 Tbsp), minced garlic (1 tsp), chopped parsley (2 Tbsp), lemon zest (1 tsp), and sriracha to taste. Mix well to combine. Add the softened cream cheese (1 oz) and mix until it's well incorporated, giving the mixture a creamy consistency. Stir in the beaten egg white (1) to help bind the ingredients. Season with salt and pepper to taste, then form the mixture into small patties (about 2-3 inches in diameter).

Cook the salmon cakes: Heat butter (1 ½ Tbsp) in a skillet over medium heat. Once the butter is melted and hot, add the salmon cakes to the pan. Cook for 3-4 minutes per side, or until golden brown and crispy on the outside. Be careful when flipping to keep the cakes intact.

Serve: Plate the salmon and cream cheese fish cakes on top of a bed of baby gem lettuce. Serve with a dollop of sour cream on the side for dipping and garnish with extra parsley if desired.

Tips: The cream cheese makes the fish cakes extra soft and rich, so handle carefully when cooking to avoid breaking them. Use cooked fresh salmon or canned salmon (drained) for convenience.