Ingredients Weight Measure
Potatoes, cooked, peeled 6 ea.
14-3/4 oz. cans pink salmon, drained and flaked 3 cans
Eggs, large 3 ea.
Cracker crumbs, divided 1-1/2 cups
Fresh chopped dill 3 Tbsp.
TABASCO® brand Green Jalapeño Pepper Sauce, divided 4 Tbsp.
Prepared horseradish 3 Tbsp.
Salt 2-1/4 tsp.
Butter or margarine 3 Tbsp.
Olive oil 3 Tbsp.
Mayonnaise 1 cup
Dill, fresh, chopped 2 Tbsp.


  1. Mash potatoes in a large bowl; add salmon, eggs, 3/4 cup cracker crumbs, dill, 3 Tbsp. TABASCO® Green Jalapeño Pepper Sauce, horseradish and salt. Stir until mixture is well combined.
  2. Shape mixture into 12 1/2"-thick patties. Place remaining cracker crumbs on small plate. Dip salmon cakes in crumbs to coat well on all sides.
  3. Heat butter and olive oil in a 12" skillet over medium-high heat. Add salmon cakes and cook about 4 minutes on each side, turning once.
  4. To make jalapeño mayonnaise, in a small bowl blend together mayonnaise, fresh chopped dill and 1 Tbsp. TABASCO® Green Jalapeño Pepper Sauce. Serve with salmon cakes.

Yield: 12 servings