Salmon Patties Recipe
These salmon patties are flaky, tender and so flavorful. The crisp edges and big bites of flaked salmon are the hallmark of these salmon patties. They are the real deal! It’s no wonder these salmon cakes have been so popular (read the glowing reviews here). 
This is an easy and excellent way to use leftover salmon and it is worth it to cook the salmon just for this (instructions below). For busy weeknights, you can substitute with well-drained canned salmon or the salmon in packets which you may already have in your pantry! Ingredients 1 lb fresh salmon filet* Olive oil Garlic salt I used Lawry's Brand, to taste Black pepper 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 fnely minced Instructions
- 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.
- 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.
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