Servings: Prep: 20 mins Cook: 15 mins Additional: 1 hr Total: 1 hr 35 mins Servings: 4 Yield: 4 salmon cakes

1 tablespoon extra-virgin olive oil 1 tablespoon extra-virgin olive oil
 
¼ cup minced onion ¼ cup minced onion
 
2 tablespoons minced red bell pepper 2 tablespoons minced red bell pepper
 
2 tablespoons minced celery 2 tablespoons minced celery
 
salt and pepper to taste salt and pepper to taste
 
1 tablespoon capers 1 tablespoon capers
 
1 ¼ pounds fresh wild salmon, coarsely chopped 1 ¼ pounds fresh wild salmon, coarsely chopped
¼ cup mayonnaise ¼ cup mayonnaise
 
¼ cup panko bread crumbs ¼ cup panko bread crumbs
 
2 cloves garlic, minced 2 cloves garlic, minced
 
1 teaspoon Dijon mustard 1 teaspoon Dijon mustard
 
1 pinch cayenne pepper 1 pinch cayenne pepper
 
1 pinch seafood seasoning (such as Old Bay®) 1 pinch seafood seasoning (such as Old Bay®)
 
1 tablespoon panko bread crumbs, or to taste 1 tablespoon panko bread crumbs, or to taste
 
2 tablespoons olive oil, or as needed 2 tablespoons olive oil, or as needed

Step 1
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.
Step 2
Stir salmon, onion mixture, mayonnaise, ¼ 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.
Step 3
Form salmon mixture into four 1-inch thick patties; sprinkle remaining panko bread crumbs over each patty.
Step 4
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.