Servings: 14 salmon patties 1 lb fresh salmon filet* 3 Tbsp Olive oil, divided 1 1/2 tsp Garlic salt, I used Lawry's Brand, to taste 1/2 tsp Black pepper, or to taste 1 medium yellow onion, 1 cup, finely diced 1/2 red bell pepper, seeded and diced 3 Tbsp unsalted butter, divided 1 cup Panko bread crumbs 2 large eggs, lightly beaten 3 Tbsp mayonnaise 1 tsp Worcestershire sauce 1/4 cup parsley, finely minced
Preheat Oven to 425˚F. Line rimmed baking sheet with parchment or silicone liner. Place salmon in the center, skin-side-down, drizzle with olive oil and season with garlic salt and black pepper.
Bake uncovered for 10-15 min (depending on thickness), or just until cooked through. Remove from oven, cover with foil and rest 10 min. Flake salmon with 2 forks discarding skin and any bones then set aside and cool to room temp.
Heat a medium skillet over medium heat with 1 Tbsp olive oil and 1 Tbsp butter. Add diced onion and bell pepper and saute until golden and softened (7-9 minutes) then remove from heat.
In a large mixing bowl, combined flaked salmon, sautéed pepper and onion, 1 cup bread crumbs, 2 beaten eggs, 3 Tbsp mayonnaise, 1 tsp Worcestershire sauce, 1 tsp garlic salt, 1/4 tsp black pepper and 1/4 cup chopped parsley
Stir to combine. Form into patties (about a heaping Tablespoonful each) and mold with your hands into 2" wide by 1/3 to 1/2" thick patties.