I'm addicted to these salmon cakes and the mayonnaise is great with shrimp and on sandwiches too. I halve the recipe and make small salmon cakes. I buy farm raised salmon so it won't have that strong fishy flavor. It's great alongside a salad of arugula w/ a lemon vinaigrette dressing.

Crispy Salmon Cakes w/ Lemon Caper Mayonnaise

Salmon Cakes:

1 T vegetable oil, divided

¼ cup finely chopped onions

¼ cup finely chopped celery

1 T minced green bell pepper

¾ cup crushed fatfree saltines (20), divided

1 T Dijon mustard

¼ tsp freshly ground black pepper

2 (7-1/2 oz) cans salmon, drained or 16 oz fresh salmon, poached

1 large egg, lightly beaten

2 T mayonnaise

½ tsp fresh lemon juice

½ tsp Worcestershire sauce

2-3 dashes Tabasco

(if using fresh salmon, add a bit of salt to this mixture)

Heat 1 tsp oil in medium nonstick skillet over medium heat; add onion, celery and bell pepper and saute 4 minutes or until tender.

Combine onion mixture with ½ cup cracker crumbs, mustard, ¼ tsp black pepper, salmon, egg, mayonnaise, lemon juice, Worcestershire sauce and Tabasco in medium bowl; divide into 4 equal portions and shape into ½" thick patties.

Coat each patty with 1 T cracker crumbs; cover and chill for 20 minutes.

Heat 2 tsps oil in large nonstick skillet over medium heat until hot. Add patties and cook 5 minutes on each side or until lightly browned. Serve salmon cakes with lemon caper mayonnaise.

Lemon Caper Mayonnaise:

6 T mayonnaise

2 tsps capers, rinsed & drained

½ tsp grated lemon zest

½ tsp fresh lemon juice

¼ tsp ground black pepper

1/8 tsp cayenne

Combine all ingredients in a small bowl and chill.

source: Recipezaar & finerkitchens.com

This recipe gets changed with each posting I think. I added the minced green bell pepper and I like to poach fresh salmon in a little water and lemon juice, w/ dill sprinkled on the fish. enjoy! Ann