1 (15 oz) can of salmon well-drained
1 tsp garlic salt
1/4 tsp black pepper
1 medium onion (1 cup finely diced)
1/2 cup red bell pepper diced
1/2 cup green bell pepper diced
1 cup Panko bread crumbs
2 large eggs lightly beaten
3 Tbsp mayo
1 tsp Worcestershire sauce
1/4 cup minced fresh parsley
3 Tbsp butter divided
3 Tbsp olive oil divided
- Heat a medium skillet over medium heat. Add 1 Tbsp olive oil, 1 Tbsp butter and finely diced onion, and peppers. Saute until softened and golden (7-9 minutes) then remove from heat.
- In a large mixing bowl, combine salmon, sauteed onion and pepper, 1 cup Panko bread crumbs, 2 beaten eggs, 3 Tbsp mayo, 1 tsp Worcestershire sauce, 1 tsp garlic salt, 1/4 tsp black pepper, and 1/4 cup fresh parsley. Stir to combine, then form into 13-14 patties. Use an ice cream scoop to form easy portioned patties, flatten them into 1/3 to 1/2 inch thick patties.
- Heat 1 Tbsp olive oil and 1 Tbsp butter in a large skillet over medium heat. Once butter is done sizzling, add half of the salmon patties and saute 3 to 4 minutes per side or until golden brown and cooked through. If salmon patties brown too quickly, reduce heat. Remove to a paper-towel lined plate. Add remaining 1 Tbsp olive oil and 1 Tbsp butter and repeat cooking remaining salmon patties.
- Serve and enjoy!