Creole Salmon Cakes with Hot Mayonnaise

O.K. crab cake lovers, I have an alternative to crab cakes which taste just as good, if not better!

 
Salmon Cakes...yes, not just any salmon cakes, but salmon cakes made with Wild Caught Alaskan Salmon.

Let me explain my dilemma with salmon.

I don't eat Atlantic salmon because from what I've read, the water is disgustingly dirty.

Yes, clean water Alaskan salmon cost a lot more, but we're worth the price. You can purchase the can version from Costco which is perfect for this dish.

If you want to use fresh salmon, a pound would work perfectly. 

All done, lightly fried in extra virgin olive oil.

These cakes are light, buttery, thanks to the Ritz crackers and full of flavor!

Enjoy.

Creole Salmon Cakes with Hot Mayonnaise

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4

Ingredients:

3 6 ounce cans salmon, Alaskan, wild caught
1 1/2 cups Ritz Crackers, crushed
1 cup Best Foods mayonnaise
1/4 cup panko bread crumbs
1/4 cup red onion, minced
1 stalk celery, minced
1 jalapeno, minced
2 teaspoons brown mustard
1 teaspoon black pepper
1 teaspoon creole seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
extra virgin olive oil

For the Hot Mayonnaise:

1/2 cup Best Foods Mayonnaise
1 tablespoon hot sauce
pinch of black pepper

Directions:

Drain salmon and set aside. In a large bowl add crushed crackers, minced vegetables, all the spices, mayonnaise and mustard, mix well. Fold in salmon and panko bread crumbs.

Form into 4 patties or you could make appetizer size if desired.

Heat about 4 tablespoons of olive oil in a skillet over medium heat, add patties in brown for about 4-5 minutes per side until nice and golden brown.

Patties can also be placed under the broiler and cooked for about 8 minutes per side.

Drain on paper napkin.

To prepare hot mayo, mix all ingredients together and serve on top of patties.