Ingredients

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

Directions

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, 1/4 cup breadcrumbs, 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 breadcrumbs 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.