Salmon Cakes

Ingredients:

• 1 -1 1/2 lb fresh salmon filet, cooked

• 1 Tbsp Garlic Salt, plus extra for salmon filet

• 1/4 tsp Black Pepper, plus extra for salmon filet

• Olive Oil

• 1 medium onion, diced

• 1 red bell pepper, diced

• 1 1/2-2 cups Panko bread crumbs

• 2 large eggs, lightly beaten

• 3 Tbsp light mayo

• 1 tsp Worcestershire sauce

• 1/4 cup fresh parsley, minced

• To serve with, optional:

  • Sushi rice

  • Eel sauce (AKA sushi sauce)

Instructions:

1. Preheat the pven to 425˚F. Line a rimmed baking sheet with parchment paper. Place the salmon skin-side down, brush with olive oil, and season with garlic salt and black pepper. Bake uncovered for about 15 minutes or just until cooked through.

2. Remove from oven, cover with foil, and rest for ten minutes. Discard skin, flake salmon with forks, remove bones, and cool to room temperature.

3. Heat a medium skillet over medium heat. Add 1 Tbsp olive oil, finely diced onion, and bell pepper. Saute until softened and golden (7-9 minutes), then remove from heat.

4. In a large mixing bowl, combine cooled flaked salmon, sautéed onion and pepper, bread crumbs, beaten eggs, light mayo, Worcestershire sauce, 1 tablespoon garlic salt, 1/4 teaspoon black pepper, and 1/4 cup fresh parsley.

5. Stir to combine, then form into 13-14 patties. It's easy to portion patties using a flat ice cream scoop and then press them into 1/3 to 1/2 inch thick patties.

6. Heat 1 Tbsp oil in a large pan over medium heat, and start adding the salmon cakes as you can fit them in the pan. Sauté 3 1/2 to 4 min per side or until golden brown and cooked through. (If the salmon cakes brown too quickly, reduce the heat.)

7. I drizzled with eel sauce and served with sushi rice.

8. Enjoy!