Ingredients
Scale
- 1/2 pound leftover cooked salmon
- 1/2 cup french onions
- 1/2 cup Duke’s Mayonnaise
- 3/4 cup crushed oyster crackers
- 2 teaspoons blackened seasoning
- vegetable oil for frying
- lemon wedges
Tartar Sauce
- 1 cup Duke’s Mayonnaise
- 1/2 cup sweet relish
- Juice of one lemon
Instructions
- In a large mixing bowl, flake cooked salmon, making sure there are no bones.
- Add 1/2 cup french onions and 1/2 cup of Duke’s mayo.
- Stir with a fork to combine
- Add 3/4 cup crushed oyster crackers and 2 teaspoons blackened seasoning
- Stir with a fork to combine
- Using a measuring cup and your hands, form into patties that are half an inch thick, and a little over 2 inches wide.
- Heat vegetable oil in a cast iron skillet over medium high heat, add oil up to half an inch high in the skillet.
- Pan fry in a cast iron skillet with vegetable oil over medium heat for 3-4 minutes per side, or until golden brown.
- Stir all ingredients together for tartar sauce – check to see if you think you need any salt or pepper.
- Serve salmon cakes with tartar sauce and lemon wedges on the side.
