This is a combination of a recipe for Salmon Cakes listed on Kim's Cooking Blog, and another one I found online at eatingwell.com.
Here's what you need:
2 nice sized Salmon Fillets
1 cup Ken's Light Italian Dressing
Mrs. Dash Lemon Pepper Seasoning
1 small onion, minced
1 stalk celery, minced
2 tsp. Extra Virgin Olive Oil
1 Cup Whole Wheat bread crumbs
2 Tbsp. Worschestershire Sauce
1/4 tsp. Texas Pete (Hot Sauce)
1/4 tsp. black pepper
1/2 Cup shredded cheddar cheese
4 Tbsp. chopped, fresh, parsley
Flour for coating
4 tsp. Extra Virgin Olive Oil
UP TO ONE DAY AHEAD: Marinate Salmon in Italian dressing and lemon pepper for about 2 hours. Grill (I use my George Forman) - 2 minutes on each side or until it flakes easily. Shred and Chill.
Mix shredded Salmon and next 9 ingredients (onion through parsley). Shape into patties and coat lightly with flour. Chill for 20 minutes.
In a large skillet, heat butter and oil over medium - medium high heat. Cook patties 5 minutes, turn and cook 3-4 minutes longer or just until crispy (careful they cook faster after turning). Drain briefly on paper towels and serve with Creamy Dill Sauce.