Crab cakes might get a little crabby when they learn they have competition! Salmon Cakes have that tender on the inside, crispy on the outside texture, and the coastal flavor you'd expect from crab cakes, but with the famously fatty and rosy fish instead of shellfish. Salmon Cakes are perfect when paired with fries, pan-seared asparagus, or a light, refreshing salad to capture that summertime feeling. It's also perfect for patio parties and cookouts since it makes enough for everyone. It would be shell-fish not to share!
Ingredients• 1 (1-pound) fresh salmon filet • 3 tablespoons olive oil, plus more for brushing • garlic salt, to taste • black pepper, to taste • 3 tablespoons unsalted butter, divided • 1 cup onion, finely diced • 1/2 red bell pepper, diced • 1 cup panko bread crumbs, Japanese-style crumbs • 2 large eggs, lightly beaten • 3 tablespoons mayonnaise • 1 teaspoon Worcestershire sauce • 1/4 cup fresh parsley, minced
Preheat the oven to 425 degrees F.
Line a rimmed baking sheet with parchment paper or a silicone mat.
Place the salmon on the baking sheet skin-side down.
Brush the salmon with olive oil and season with garlic salt and black pepper.
Bake uncovered until just cooked through and the salmon flakes easily with a fork at 145 degrees F internally, about 10-15 minutes.
Remove the salmon from the oven and cover immediately with foil. Allow the salmon to rest for 10 minutes.
Uncover the salmon. Discard the skin and flake the salmon with forks, removing any bones you find.
Allow the salmon to cool to room temperature.
Heat a medium skillet over medium heat.
Add 1 tablespoon olive oil and 1 tablespoon butter and let the butter melt.
Add the onion and red bell pepper and sauté until softened and golden, about 7-9 minutes.
Remove the skillet from the heat.
In a large mixing bowl, combine the cooked salmon, sautéed onion and pepper, bread crumbs, eggs, mayonnaise, Worcestershire sauce, garlic salt, black pepper, and parsley, stirring to combine.
Form the mixture into 14 patties about 1/3-1/2-inch thick.
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pan over medium heat.
Once the butter is done sizzling, add half of the salmon cakes and sauté until golden brown and cooked through, about 3 minutes 30 seconds-4 minutes per side. Reduce the heat if the cakes begin to brown too quickly.
Transfer the cooked cakes to a paper-towel-lined plate.
Add the remaining olive oil and butter to the pan.
Repeat the cooking process with the remaining salmon cakes.