¼ cup olive oil based mayonnaise
2 Tbsp. finely chopped shallots
2 Tbsp. finely chopped Kirby cucumbers
2 tsp. chopped and drained capers
1 ½ pounds skinless wild salmon fillet, cut into 1” chunks
1 large egg, beaten
3 Tbsp. chopped fresh parsley
1 Tbsp. chopped fresh basil
1 tsp. Dijon mustard
1 Tbsp. olive oil
For the tartar sauce, combine the mayonnaise, shallots, cucumbers and capers in a small bowl; set aside.
For the salmon cakes, place the salmon chunks into a food processor and pulse until finely chopped. Transfer to a large bowl and stir in capers, egg, parsley, basil and mustard. With moist hands, form into four ¾ inch thick patties. Heat the oil in a large non-stick skillet over medium heat. Add the salmon patties and cook, turning once, until browned and cooked through, about 8-10 minutes.
Serve the salmon cakes with the tartar sauce.