1 Preheat oven at 350°. In a large pot place the peeled and diced potatoes, add the garlic cloves minced and cover with water. Add salt and bring to boil. Keep to a gentle boiling roll until the potatoes are tender, about 10-15 minutes.
2 When the potatoes are done, drain and place them in a large bowl. Mash them.
3 Meanwhile in a cookie sheet lined with aluminum foil, place the skinless salmon fillets and bake for 10 minutes. Salmon should be medium rare.
4 Flake the salmon and add it to the potatoes bowl.
5 Add the scallions, lemon juice, eggs, parmesan, panko, sage and marjoram and bread crumbs. Mix well. Season with salt and pepper to taste. Form the mixture into patties.
6 In a large skillet add the cooking oil, ¼ inch. Working in batches add a few patties at the time and over medium high heat, fry until nicely browned and crisp on each side. Remove and place on a cookie sheet. Repeat until all the cakes are done.
7 Place all the fried cakes in the oven and bake for 10 minutes.
8 Serve with a lemon mayonnaise sauce.
