I am not doing LA but I eat salmon cakes at least once weekly--if not biweekly.
1 pound Sockeye Salmon (preferably fresh)
Diced celery, bell peppers, or anything you want, desired amount
1 piece whole wheat bread (I like Pepperidge Farm) finely diced
1 Egg White
1-2 Tbs of whole wheat flour
Diced uncooked salmon, put in diced bread and other ingredients. Shape into 6 patties. Roll in egg white. Pat with tiny amount of wheat flour. Cook on stovetop over medium heat in nonfat cooking spray.
My sauce to go on top is usually fat-free miracle whip with wasabi powder and water for thinning.
I hope this helps.
ETA: I found something the other night that I also liked to do. I chopped up peppers and onions and placed them in the bottom of my skillet with some nonfat spray. I placed the patties atop the veggies and let them cook like that--lid on. Gosh, it was good.
Also, I want to stress the importance of the nutrition of Sockeye Salmon over the "Atlantic" salmon. Atlantic salmon and Sockeye are very, very different. Atlantic is fed a diet of oil and shrimp peel and while called "Atlantic" they are farm-raised. They also have DYE in them. Nutritionally, they are far inferior to Sockeye.