Chilling the patties for these salmon croquettes keeps them from falling apart when you cook them in the skillet. The lemon-caper mayonnaise -- used here instead of commercial tartar sauce -- is also great with other fish.
How to Make It
Step 1
To prepare flavored mayonnaise, combine first 6 ingredients in a small bowl; cover and chill.
Step 2
To prepare salmon cakes, heat 1 teaspoon oil in a medium nonstick skillet over medium heat. Add onion and celery; sauté 4 minutes or until tender. Combine onion mixture, 1/2 cup crackers, mustard, 1/4 teaspoon black pepper, salmon, and egg in a medium bowl. Divide salmon mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Coat each patty with 1 tablespoon crackers. Cover and chill 20 minutes.
Step 3
Heat 2 teaspoons oil in a large nonstick skillet over medium heat until hot. Add patties; cook for 5 minutes on each side or until lightly browned. Serve the salmon cakes with flavored mayonnaise.
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