Chef John’s Fresh Salmon Cakes

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1/4 cup minced onion
• 2 tablespoons minced red bell pepper
• 2 tablespoons minced celery
• Salt and pepper to taste
• 1 tablespoon capers
• 1 1/4 pounds fresh wild salmon, coarsely chopped
• 1/4 cup mayonnaise
• 1/4 cup panko bread crumbs
• 2 cloves garlic, minced
• 1 teaspoon Dijon mustard
• 1 pinch cayenne pepper
• 1 pinch seafood seasoning (such as Old Bay)
• 1 tablespoon panko bread crumbs, or to taste
• 2 tablespoons olive oil, or as needed

Directions

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.