Cook the salmon as per package instructions. Cool completely and flake. In a mixing bowl, combine the flaked salmon, onion, celery, red pepper, corn, minced garlic, cilantro, chili powder and black pepper. In another mixing bowl, combine the mayonnaise, beaten egg and the mustard. Combine mayonnaise mixture with one cup of breadcrumbs and the ingredients in other bowl. With clean hands, shape into eight salmon cakes, each approximately two inches in diameter and 3/4” thick. Refrigerate for at least one hour so they will become firm.
Place the other cup of breadcrumbs on a flat plate. Pat salmon cakes in the breadcrumbs to coat on all sides.When ready to cook, place approximately 1/2” of oil in a sauté pan and heat until hot (but not too hot; not smoking). Carefully place the salmon cakes in the pan and cook for approximately five minutes on each side or until golden brown and heated throughout.
In a small bowl, blend the Marsala Dipping Sauce ingredients until smooth. Refrigerate.