Homemade Salmon Cakes

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Ingredients:

• 1 lb fresh salmon fillet
• Lawry’s garlic salt
• Black pepper
• Olive oil
• 1 medium onion (finely diced, approximately 1 cup)
• 1/2 red bell pepper (diced)
• 3 tablespoons unsalted butter (divided)
• 1 cup Panko breadcrumbs (Japanese Style)
• 2 large eggs (lightly beaten)
• 3 tablespoons mayonnaise
• 1 teaspoon Worcestershire sauce
• 1/4 cup minced fresh parsley

Directions:

Preparing the Salmon:

1. Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper or a silpat.
2. Place the salmon fillet skin-side down on the prepared sheet. Brush with olive oil and season generously with Lawry’s garlic salt and black pepper.
3. Bake uncovered for 10-15 minutes, or until the salmon is cooked through (thinner cuts may require less time). Remove from the oven, cover with foil, and let it rest for 10 minutes.
4. After resting, remove the skin, flake the salmon with forks, ensuring to remove any bones, and allow it to cool to room temperature.

Cooking the Vegetables:

1. Heat a medium skillet over medium heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter, then add the diced onion and bell pepper.
2. Sauté until the vegetables are softened and golden, about 7-9 minutes. Remove from heat.

Mixing the Salmon Cake Mixture:

1. In a large mixing bowl, combine the cooled flaked salmon, sautéed onion and pepper, breadcrumbs, beaten eggs, mayonnaise, Worcestershire sauce, 1 teaspoon of Lawry’s garlic salt, 1/4 teaspoon of black pepper, and fresh parsley. Mix well to combine.

Forming and Cooking the Salmon Cakes:

1. Using a flat ice cream scoop, form the mixture into 13-14 patties, pressing them to about 1/3 to 1/2 inch thick.
2. Heat 1 tablespoon of oil and 1 tablespoon of butter in a large pan over medium heat. Once the butter stops sizzling, add half of the salmon cakes.
3. Sauté for 3 1/2 to 4 minutes per side or until golden brown and cooked through.
4. Repeat the process with the remaining salmon cakes.

Serve warm and enjoy the deliciousness!