Serve up some baked salmon for dinner the first night, then use the leftovers to make easy and delicious salmon cakes for dinner the next night!

Ingredients for Baked Salmon:

2-4 pounds salmon (1 large fillet  or several smaller pieces.  Buy enough for leftovers)
1-2 TBS light olive oil
Lemon pepper seasoning

Ingredients for Salmon Cakes:  (scale up or down depending on how much salmon you have leftover)

Approximately 1 pound leftover cooked salmon
1 medium onion, finely chopped
½ tsp dill weed
2 eggs, beaten
1/3 cup Jiffy corn muffin mix (optional, but it does make the salmon cakes crispier)
2 TBS coconut oil

Directions:

Baked Salmon – Preheat oven to 400 degrees.  Place salmon on large baking sheet and brush or rub with olive oil.  Season generously with lemon pepper.  Bake about 20 minutes (ovens and salmon thickness vary) until it flakes easily with a fork and becomes opaque.    Serve with a baked potato and green salad.

Salmon Cakes – Mix onion and salmon in large bowl, using hand to break up the salmon into small pieces.  Add eggs and corn muffin mix and stir well.  Melt coconut oil in large frying pan over medium-high heat.  Form patties with the salmon mixture and carefully place in the pan.  Let patties cook about 7-8 minutes to brown before turning.  Gently flip patties and brown on the other side, another 7-8 minutes.   Serve with lemon.  Crispy and delicious!