1Preheat your oven to 425 degrees fahrenheit and line a rimmed baking sheet.
2Preheat your oven to 425 degrees fahrenheit and line a rimmed baking sheet.
3Preheat your oven to 425 degrees fahrenheit and line a rimmed baking sheet.
4Place your salmon right in the center, drizzle with olive oil and season with garlic salt and freshly cracked black pepper.
5Place your salmon right in the center, drizzle with olive oil and season with garlic salt and freshly cracked black pepper.
6Place your salmon right in the center, drizzle with olive oil and season with garlic salt and freshly cracked black pepper.
7Bake that at 425 degrees fahrenheit for 10 to 15 minutes or just until the salmon is cooked through.
8Bake that at 425 degrees fahrenheit for 10 to 15 minutes or just until the salmon is cooked through.
9Bake that at 425 degrees fahrenheit for 10 to 15 minutes or just until the salmon is cooked through.
10Flake the salmon with a couple of forks, removing any bones that you find, then set it aside and let it cool to room temperature.
11Flake the salmon with a couple of forks, removing any bones that you find, then set it aside and let it cool to room temperature.
12Flake the salmon with a couple of forks, removing any bones that you find, then set it aside and let it cool to room temperature.
13Peel and finely dice a medium yellow onion.
14Peel and finely dice a medium yellow onion.
15Peel and finely dice a medium yellow onion.
16Seed and finely dice half of a red bell pepper.
17Seed and finely dice half of a red bell pepper.
18Seed and finely dice half of a red bell pepper.
19Place a medium skillet over medium heat and add one tablespoon of olive oil and one tablespoon of butter.
20Place a medium skillet over medium heat and add one tablespoon of olive oil and one tablespoon of butter.
21Place a medium skillet over medium heat and add one tablespoon of olive oil and one tablespoon of butter.
22Now add your chopped onion and bell pepper and saute, stirring occasionally for about seven to nine minutes, or until softened and golden.
23Now add your chopped onion and bell pepper and saute, stirring occasionally for about seven to nine minutes, or until softened and golden.
24Now add your chopped onion and bell pepper and saute, stirring occasionally for about seven to nine minutes, or until softened and golden.
25In a large mixing bowl, combine your cold flaked salmon along with your sauteed onion and bell pepper, one cup of bread crumbs, two beaten eggs, three tablespoons of mayo, a teaspoon of Worcestershire sauce, one teaspoon of garlic salt, a quarter teaspoon of black pepper, and a quarter cup of freshly chopped parsley.
26In a large mixing bowl, combine your cold flaked salmon along with your sauteed onion and bell pepper, one cup of bread crumbs, two beaten eggs, three tablespoons of mayo, a teaspoon of Worcestershire sauce, one teaspoon of garlic salt, a quarter teaspoon of black pepper, and a quarter cup of freshly chopped parsley.
27In a large mixing bowl, combine your cold flaked salmon along with your sauteed onion and bell pepper, one cup of bread crumbs, two beaten eggs, three tablespoons of mayo, a teaspoon of Worcestershire sauce, one teaspoon of garlic salt, a quarter teaspoon of black pepper, and a quarter cup of freshly chopped parsley.
28Stir everything together until combined.
29Stir everything together until combined.
30Stir everything together until combined.
31Form each patty between your hands, and they should be between a third to a half inch thick.
32Form each patty between your hands, and they should be between a third to a half inch thick.
33Form each patty between your hands, and they should be between a third to a half inch thick.
34Once the patties are all formed, heat a large non-stick pan over medium heat and add one tablespoon of olive oil and a tablespoon of butter.
35Once the patties are all formed, heat a large non-stick pan over medium heat and add one tablespoon of olive oil and a tablespoon of butter.
36Once the patties are all formed, heat a large non-stick pan over medium heat and add one tablespoon of olive oil and a tablespoon of butter.
37When the butter is done sizzling, add the salmon cakes in a single layer and saute about three to four minutes per side or until golden brown and cooked through.
38When the butter is done sizzling, add the salmon cakes in a single layer and saute about three to four minutes per side or until golden brown and cooked through.
39When the butter is done sizzling, add the salmon cakes in a single layer and saute about three to four minutes per side or until golden brown and cooked through.
Ingredients
1 lb fresh salmon filet
1 lb fresh salmon filet
1 lb fresh salmon filet
Olive oil
Olive oil
Olive oil
Garlic salt
Garlic salt
Garlic salt
Black pepper
Black pepper
Black pepper
1 medium yellow onion, finely diced
1 medium yellow onion, finely diced
1 medium yellow onion, finely diced
0.5 red bell pepper, seeded and diced
0.5 red bell pepper, seeded and diced
0.5 red bell pepper, seeded and diced
3 Tbsp unsalted butter, divided
3 Tbsp unsalted butter, divided
3 Tbsp unsalted butter, divided
1 cup Panko bread crumbs
1 cup Panko bread crumbs
1 cup Panko bread crumbs
2 large eggs, lightly beaten
2 large eggs, lightly beaten
2 large eggs, lightly beaten
3 Tbsp mayonnaise
3 Tbsp mayonnaise
3 Tbsp mayonnaise
1 tsp Worcestershire sauce
1 tsp Worcestershire sauce
1 tsp Worcestershire sauce
0.25 cup parsley, finely minced
0.25 cup parsley, finely minced
0.25 cup parsley, finely minced
Equipment
ovenrimmed baking sheetforksmedium skilletlarge mixing bowlice cream scoop with a trigger releaselarge non-stick panGlass Measuring CupGlass BowlsFlexible Turner
Tips
Use an ice cream scoop with a trigger release for making equal-sized patties.
Form patties between 1/3 to 1/2 inch thick.
If pressed for time, you can use packets of salmon.
Making a salmon cake sandwich with tartar sauce is a good variation.