Salmon Cakes

Ingredients:

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

• 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

• 1 Tbsp Garlic Salt, plus extra for salmon filet

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

• To serve with, optional:

  • Sushi rice, or any rice!

  • Eel sauce (AKA sushi sauce)

Instructions:

1. Preheat the oven 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 if needed, and cool to room temperature.

3. Heat a medium skillet over medium heat. Add 1 Tbsp olive oil, finely diced onion, and bell pepper. You can throw them into a food processor to get them extra-diced. Sauté until softened and golden (7-9 minutes), then remove from heat.

4. In a large mixing bowl, combine the cooled flaked salmon, sautéed onion and pepper, breadcrumbs, beaten eggs, light mayonnaise, Worcestershire sauce, garlic salt, black pepper, and fresh parsley.

5. Stir to combine, then form into patties. Use your hand or a spoon to portion out and then press them into 1/3 to 1/2 inch thick patties.

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

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

8. Enjoy!