Mince the jalapeno pepper and red onion.

Mince the garlic.

Chop the cilantro.

In a bowl, mix together the minced jalapeno pepper, red onion, minced garlic, chopped cilantro, low-fat mayonnaise, lemon juice, and beaten eggs.

Season with black pepper to taste.

Add 1/4 cup of seasoned bread crumbs and the poached salmon to the mixture.

Mix all ingredients together thoroughly.

Shape the mixture into 4 equally sized patties.

Place the remaining seasoned bread crumbs on a sheet of waxed paper.

Dip both sides of each patty into the bread crumbs, ensuring they are fully coated.

Heat olive oil and butter in a large skillet over medium heat.

Carefully place the breaded salmon patties in the hot skillet.

Cook for 3-4 minutes on each side, or until golden brown and heated through.

While the salmon cakes are cooking, prepare the tartar sauce.

In a small bowl, blend together the low-fat mayonnaise, horseradish, lemon juice, and sweet relish.

Serve the cooked salmon cakes immediately with the homemade tartar sauce.