4 servings I 2 fishcakes each
- 1 lb fresh salmon fillets
- Olive oil
- Garlic salt
- Black pepper to tastes
- 1 medium yellow onion, finely diced
- 1/2 red bell pepper, seeded and diced
- 3 tbsp unsalted butter, divided
- 1 cup panko bread crumbs
- 2 large eggs, lightly beaten
- 3 tbsp mayonnaise
- 1 tsp Worcestershire sauce
- 1/4 cup parsley, finely minced
- Preheat oven to 425 F. Line rimmed baking sheet with parchment of silicone liner. Place salmon in the center, skin-side-down, drizzle with olive oil and season with garlic salt and black pepper. Bake uncovered for 10 to 15 minutes (depending on thickness), or just until cooked through. Remove from oven cover with foil and rest for 10 minutes. Flake salmon with 2 forks discarding skin and any bones, then set aside and cool to room temperature.
- Heat a medium skillet ovefr medium heat with 1 tbsp olive oil and 1 tbsp butter. Add diced onion and bell pepper and saute until golden and softened (7 to 9 minutes) then remove from heat.
- In a large mixing bowl, combine flaked salmon, sauteed pepper and onion, 1 cup breadcrumbs, 2 beaten eggs, 3 tbsp mayonnaise, 1 tsp Worcestershire sauce, 1 tsp garlic salt, 1/4 tsp black pepper and 1/4 cup chopped parsley. Stir to combine. Form into patties (about a heaping tablespoon full each) and mold with hands into 2-inch wide by 1/3 to 1/2-inch thick patties.
- In a clean no-stick pan, heat 1 tbsp oil and 1 tbsp butter until hot then add salmon patties in a single layer. Saute 3 to 4 minutes per side until golden-brown and cooked through. Transfer the patties to a paper-towel lined plate and repeat with the remaining oil, butter and salmon cakes.
Substituting salmon: If desired, subtitute the first 4 ingredients listed with 15 oz well-drained canned salmon. Leftover salmon from dinner can also be used if available.
Cook’s tip: If salmon mixture is too dry to hold a patty shape, add an extra tablespoon of mayo, and if too moist, add more breadcrumbs.