In a medium bowl, combine salmon, egg, 2 tablespoons crushed croutons, tartar sauce, garlic salt, seafood seasoning, and black pepper in a bowl. Form into 4 patties.
Place remaining croutons in a wide plate. Place patties in the croutons and press coating into the salmon cakes. Refrigerate patties for an hour.
Heat 1/2 inch of oil in a medium skillet. Add cakes and cook until browned on both sides, 3 to 4 minutes per side. Remove to a paper-towel lined plate; serve hot.
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