2tablespoonsgreen onionsfinely diced + more for garnish
6dashesTabasco sauce+ more if desired
salt and pepper to taste
For the salmon cakes:
Place everything from the salmon to the panko, into a large bowl and mix together. Scoop 1/4 cup portions and form into 3/4-inch-thick patties.
To pan-fry in batches: Heat the vegetable oil in a cast iron skillet over medium-high heat. Add more oil if you need to. After 2 to 3 minutes, place the salmon patties into the skillet (away from you so no oil splatters on you) and cook for about 3 minutes, or until medium golden brown. Flip the patties and fry the other side for about 2 to 3 minutes or until golden brown and cooked through. Remove the salmon cakes to a paper towel lined plate. Repeat until all of the salmon cakes are cooked.
For the tartar sauce:
Using a medium sized bowl, mix together all of the ingredients until combined. Taste and adjust anything as needed. Serve with the salmon cakes and enjoy!
*If you don't like mayonnaise, you can use full fat Greek yogurt instead