Directions
Preheat oven to 425°F. Line a rimmed baking sheet with parchment or a silicone liner. Place salmon in the center, skin-side-down, drizzle with 1 Tbsp olive oil, and season with 1 tsp garlic salt and ½ tsp black pepper. Bake uncovered for 10-15 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 over medium heat with 1 Tbsp olive oil and 1 Tbsp butter. Add diced onion and bell pepper and sauté until golden and softened, about 7-9 minutes, then remove from heat.
In a large mixing bowl, combine flaked salmon, sautéed pepper and onion, 1 cup bread crumbs, 2 beaten eggs, 3 Tbsp mayonnaise, 1 tsp Worcestershire sauce, 1 tsp garlic salt, ¼ tsp black pepper, and ¼ cup chopped parsley. Stir to combine. Form into patties (about a heaping tablespoon each) and mold with your hands into 2″ wide by ⅓ to ½” thick patties.**
In a clean non-stick pan, heat 1 Tbsp oil and 1 Tbsp butter until hot, then add salmon patties in a single layer. Sauté 3 to 4 minutes 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.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes | Servings: 14
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