Salmon is one of those products, like chicken, that's very easy to get into a rut with. People generally find a few recipes that work for them, and just stay with those, but this fairly simple preparation should be easy to add to anyone's rotation. Serve with lemon wedge and remoulade sauce. You can use any bread crumbs instead of panko breadcrumbs, if desired.
INGREDIENTS
- 1 tbsp extra olive oil
- 1/4 finely minced onion
- 2 tbsp finely minced red pepper
- 2 tbsp minced celery
- salt and pepper to taste
- 1 tbsp capers
- 1 1/4 pounds fresh wild salmon, trimmed, coarsely chopped
- 1/4 cup mayonnaise
- 1/4 cup panko breadcrumbs (any will work)
- 2 clove finely minced garlic
- pinch cayenne
- pinch Old Bay
- 1 tsp Dijon mustard
- additional olive oil for frying
DIRECTIONS
- Gather all ingredients.
- Heat extra virgin olive oil in a skillet over medium heat. Cook and stir onion, red pepper, celery, and a pinch of salt in hot oil until onion is soft and translucent, about 5 minutes.
- Add capers; cook and stir until fragrant, about 2 minutes. Remove from heat and cool to room temperature.
- Stir salmon, onion mixture, mayonnaise, 1/4 cup bread crumbs, garlic, mustard, cayenne, seafood seasoning, salt, and ground black pepper together in a bowl until well-mixed. Cover the bowl with plastic wrap and refrigerate until firmed and chilled, 1 to 2 hours.
- Form salmon mixture into four 1-inch thick patties; sprinkle remaining panko bread crumbs over each patty.
- Heat olive oil in a skillet over medium-heat. Cook patties in hot oil until golden and cooked through, 3 to 4 minutes per side.
- Serve and enjoy!
