Ingredients:

• 14-15 oz canned salmon (or salmon in packets), drained well
• 2 Tbsp olive oil, divided
• 2 Tbsp unsalted butter, divided
• 1 medium yellow onion (about 1 cup), finely diced
• 1/2 red bell pepper, seeded and diced
• 1/2 cup Panko bread crumbs
• 1 large egg, lightly beaten
• 2 Tbsp mayonnaise
• 1 tsp Worcestershire sauce
• 1 tsp garlic salt (or 1/2 tsp fine sea salt and 1/4 tsp garlic powder, to taste)
• 1/4 tsp freshly ground black pepper
• 1/4 cup parsley, finely chopped

Instructions:

1. Sauté the Onion and Bell Pepper:
   • Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a medium skillet over medium heat.
   • Add the diced onion and bell pepper. Sauté for 7-9 minutes, until golden and softened.
   • Remove from heat.
2. Prepare the Salmon Mixture:
   • In a large mixing bowl, combine the flaked salmon, sautéed onion and pepper, Panko bread crumbs, beaten egg, mayonnaise, Worcestershire sauce, garlic salt, black pepper, and chopped parsley.
   • Stir everything together until well combined.
3. Form the Patties:
   • Using your hands, form the mixture into patties, about 2 inches wide and 1/3 to 1/2 inch thick (about a heaping tablespoon of mixture per patty).
4. Cook the Patties:
   • Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a clean non-stick skillet over medium heat.
   • Once hot, add the patties in a single layer. Cook for 3-4 minutes per side until golden brown and cooked through.
   • If the patties brown too quickly, reduce the heat.
   • Once cooked, remove the patties and place them on a paper towel-lined plate. Repeat with the remaining patties.
5. Serve:
   • Serve immediately with tartar sauce, if desired.

Tips:

• You can substitute canned salmon with leftover cooked salmon. Ensure it's boneless and skinless before flaking it.
• If the mixture feels too dry to form into patties, add a little extra mayo. If it’s too wet, add more bread crumbs to achieve the right consistency.

Storing Leftovers:

• Refrigerate leftover patties in an airtight container for up to 3 days, or freeze for up to 3 months. Thaw in the fridge, and either eat cold or reheat in a skillet or air fryer.

Nutrition