16 oz. can red salmon, drained and bones mashed
2 scallions, finely chopped
1/4 cup finely ground pecans
1/4 cup mayonnaise
1 TBS fresh dill, finely chopped
1 TBS fresh parsley, finely chopped
1 tsp  Dijon mustard
2 eggs, slightly beaten
1 TBS butter
1 TBS olive oil

Preheat oven to 170 degrees.

Combine all the ingredients in a large bowl. Form into 8 patties with your hands and set then aside.

Heat the oil and the butter in a large skillet over medium heat. Add salmon cakes in batches not to crowd the pan.  Cook each side for about 4 minutes until golden brown.

Keep warm in the oven.