Open 2 cans of MSC Certified Salmon and drain all liquid
In a large bowl, combine salmon, soy sauce, garlic, ginger, and green onions and combine
Add lemon juice
Add 2 eggs and mix until combined
In a separate bowl, add panko and sesame seeds
In a large cast iron pan, add oil and heat to medium/low heat
Roll each fish cake and flatten to a small disc, coat with panko and sesame seed on both sides
Pan fry each fish cakes, about 2 minutes on each side or until golden brown
Serve with green onions, red chili peppers and garlic chili sauce as garnish if you like.