The trick with the salmon cakes was to to mix them with soaked bread that helped bind everything together, along with some mayo and mustard too. I used spicy dijon mustard that gave the salmon a sharp bite, and that kept you coming back for more. Here's how I made them:
Foodista's Homemade Salmon Cakes (serves 2)
(1) 1/2 lb filet of baked salmon, with the skin separated and shredded with a fork into a tuna fish-like texture
1 1/2 tsp of mayo - you may need more based on how sticky your salmon mixture is. You may have to eyeball this.
1 tsp of dijon mustard
1 small white or wheat roll, softened in water
2 tbs of red onion, diced
Breadcrumbs for coating
Mix the salmon with the mayo, mustard, bread and onions until well incorporated. You can mix it with a fork or your hands. Then take a handful of the salmon and roll into an oval shape and pat it down with your hands. Gently roll in the breadcrumbs.
Heat olive oil in a medium sized sautee pan and place prepared salmon cakes into the hot oil. Fry for about 3-4 minutes on each side, or until golden brown.
Serve immediately over cous-cous, a salad, pasta or the side of your choice. Enjoy them on their own or with a scoop of tartar sauce.