• 1 pound skinless salmon fillet , cut into 1/2-inch chunks
• 3/4 cup crumbled Ritz crackers
• 1/4 cup heavy cream
• 1/4 cup finely chopped red onion
• 1 tablespoon minced fresh dill
• 1 tablespoon Dijon mustard
• 1 large egg
• 1 clove garlic , minced
• 1/2 teaspoon Tabasco sauce
• 1/4 teaspoon salt
• 1/2 cup flour
• 2 tablespoons extra-virgin olive oil
• Lemon wedges, for garnish

Preheat the oven to 350°. Combine the salmon, cracker crumbs, cream, onion, dill, mustard, egg, garlic, Tabasco sauce and salt in a medium bowl. Gently form into 4 patties, using 1/2 cup of the salmon mixture for each. Spread the flour on a plate and lightly coat each patty, shaking off excess.

Heat the oil in a 12-inch nonstick skillet over medium heat, until hot but not smoking. Add the salmon patties and cook, turning once, 10 minutes, or until golden brown.

Transfer the patties to a baking sheet and bake 10 minutes. Garnish with lemon wedges. Serve on a bun with lettuce or tomato slices, if desired.