Ingredients
1/2 pound fresh salmon
Olive oil
Salt and pepper
4 tablespoons unsalted butter, divided
1 small red onion, finely diced
4 stalks celery, finely diced
1 small red pepper, finely diced
1 small yellow pepper, finely diced
1/4 cup fresh parsley, minced
1/4 teaspoon Tabasco
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons Old Bay seasoning {use my DIY Copy Cat Old Bay Seasoning Recipe}
1 cup bread crumbs {could use Ritz crackers here instead}
1/2 cup mayonnaise
2 teaspoons Dijon mustard
2 extra-large eggs, lightly beaten
Instructions
Preheat the oven to 350F. Place salmon, skin side down on a baking sheet. Rub with olive oil and then sprinkle with salt and pepper. Roast for 15 to 20 minutes, just until cooked {do not overcook!}. Cover tightly with aluminum foil and then cool, then toss in the fridge and refrigerate until cold.
In a large pan over medium-low heat, saute 2 tablespoons of the butter, 2 tablespoons olive oil, the onion, celery, peppers, parsley, hot sauce, Worcestershire sauce, Old Bay seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper until the vegetables are soft {about 20 minutes}. Let cool.
Using a fork, flake the chilled salmon into a large bowl. Mix in the bread crumbs, mayonnaise, mustard, and eggs. Fold in the veggie mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 10 even cakes, and fry in remaining butter and 2 tablespoons olive oil in a skillet over medium heat. Cook for about 3 to 4 minutes per side, or until browned. Serve hot. Enjoy!
Notes
These salmon patties freeze beautifully to use at a later date as well. To freeze, simply lay patties on a baking sheet, freeze for one hour to firm up and then place in freezer bags for later use.