Lightly beat the egg, add the salmon, and then the rest of the ingredients.
Heat a cast iron or other heavy skillet over medium heat, and melt a few tbsp of butter.
Make patties with the salmon mixture, and put in the hot butter.
Flip when browned and toasty. Then cook on the other side. Remove to a plate lined with a paper towel. Serve with tartar, aioli, or a fresh tomato salsa.
This is based on a recipe that originally appeared on Culinary Bliss.For the salmon, I use wild canned salmon from Costco. I used to bake the salmon in parchment at 400 degrees for 22 minutes the night before making the cakes. I have found the canned wild salmon has exactly the same taste as cooking the salmon myself. It is also easier and more economical. I will make a few cakes for the picky kid before adding the jalapeno. Then I mix it in for the rest of the non-wimpy eaters.This fish spatula is hands down the easiest thing I have found to turn the cakes. It rules for pancakes and pretty much anything else in your life that needs flipping.
Amount Per Serving
* Percent Daily Values are based on a 2000 calorie diet.