• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Salmon Cakes with Jalapeno Mayonnaise (Tabasco)

  • Recipe Submitted by on

Category: Sauces

 Ingredients List

  • 2 Cooked potatoes; peeled
  • 14 3/4 oz Canned pink salmon; drained
  • -and flaked
  • 1 lg Egg
  • 1/2 c Cracker crumbs
  • 1 tb Fresh chopped dill
  • 1 tb TABASCO Jalapeno sauce
  • 1 tb Prepared horseradish
  • 3/4 ts Salt
  • 1 tb Butter or margarine
  • 1 tb Olive oil


In large bowl, mash potatoes; add salmon, egg, 1/4 cup cracker crumbs,
dill, TABASCO Jalapeno sauce, horseradish and salt. Stir until mixture is
well combined. Shape mixture into four 1/2-inch-thick patties. Place
remaining 1/4 cup cracker crumbs in small plate. Dip salmon cakes in
cracker crumbs to coat well on all sides.

In 12-inch skillet, over medium-high heat, heat butter and olive oil. Add
salmon cakes; cook about 4 minutes on each side, turning once.

Serve salmon cakes with Jalapeno Mayonnaise and Green Bean Bundles (see

Makes 4 servings.

Nutritional information per serving: 399 Calories, 22 g protein, 30 g
carbohydrate, 22 g fat, 103 mg cholesterol, 1218 mg sodium

TABASCO(R) of McIlhenny Co., Avery Island, LA 70513

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