Salmon Patties

 Salmon Patties

Ingredients

• 1 lb fresh salmon filet*
• 3 Tbsp Olive oil divided
• 1 1/2 tsp Garlic salt I used Lawry's Brand, to taste
• 1/2 tsp Black pepper or to taste
• 1 medium yellow onion 1 cup, 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

Instructions

1. Preheat Oven to 425˚F. Line rimmed baking sheet with parchment or 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 10-15 min (depending on thickness), or just until cooked through. Remove from oven, cover with foil and rest 10 min. Flake salmon with 2 forks discarding skin and any bones then set aside and cool to room temp.
2. Heat a medium skillet over medium heat with 1 Tbsp olive oil and 1 Tbsp butter. Add diced onion and bell pepper and saute until golden and softened (7-9 minutes) then remove from heat.
3. In a large mixing bowl, combined flaked salmon, sautéed pepper and onion, 1 cup bread crumbs, 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 Tablespoonful each) and mold with your hands into 2" wide by 1/3 to 1/2" thick patties.**
4. In a clean non-stick pan, heat 1 Tbsp oil and 1 Tbsp butter until hot then add salmon patties in a single layer. Saute 3 to 4 min per side or until golden brown and cooked through. If salmon patties brown too fast, reduce heat. Remove finished patties to a paper-towel-lined plate and repeat with remaining oil, butter, and salmon cakes.