Salmon cakes are just not my thing. I'm not sure what it is about them that turns me off but I generally turn my lip up, make a sick face and flair my nostrils at them. Mr.Perfect, on the other hand, loves salmon cakes. So... I've had to make my peace with salmon cakes and find a recipe that works for me. I like the ease and convenience of using canned salmon and I love this boneless skinless wild caught red canned salmon I get at my local grocery store, HEB.
What you need:

• 1 can salmon (6oz) drained
• 2 tablespoons finely chopped red bell pepper
• 2 tablespoons finely chopped jalapeno pepper
• 1 teaspoon prepared horseradish
• 1 teaspoon Dijon mustard
• 2 tablespoons mayonnaise
• 1/3 cup bread crumbs
• 1/2 teaspoon ground black pepper
• olive oil for frying

What you do:
Combine the first eight ingredients in a bowl. Add more mayonnaise or breadcrumbs as needed.

Form the salmon mixture into patties. Place the patties on a wax paper lined pan or plate and refrigerate for about 30 minutes.

Heat a little olive oil in a frying pan over medium heat. Fry the salmon cakes until golden brown on both sides, about 3 minutes per side.

I like to serve the salmon cakes over a spinach salad.

I topped the cakes with a little plain Greek yogurt mixed with horseradish, lemon juice, garlic and dill.