Imagine how relaxed you'll feel after getting dinner on the table in just 20 minutes. Then imagine the compliments you'll receive after serving this moist salmon, punched up with lemon and coated with a crunchy herb and buttermilk crust.  Stovetop – 16-20 minutes if thawed, 20-25 minutes if frozen.
 
Preparation:  Thaw completely.  If frozen, remove cakes from pan and defrost slightly in microwave before cooking.
 
Cooking Instructions:  Place large skillet over medium heat and add 2 tablespoons cooking oil (1 tablespoon for Regular entrées).  Add salmon cakes and cook over medium heat 8-10 minutes.  Use pancake turner to turn cakes carefully, and cook another 8-10 minutes or until cakes are done in center (155F on instant read thermometer).
 
Suggested Sides:  Super Suppers Tri-Color Squash, lemon wedges