Yield: Yield: 13–14 servings
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. 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 sauté until golden and softened (7–9 min.) 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, ¼ tsp. black pepper and ¼ cup chopped parsley. Stir to combine. Form into patties (about a heaping Tablespoonful each) and mold with your hands into 2″ wide by ⅓–½” thick patties. In a clean non-stick pan, heat 1 Tbsp. oil and 1 Tbsp. butter until hot then add salmon patties in a single layer. Sauté 3–4 min. per side or until golden brown and cooked through. CCP: Final internal cooking temperature much reach a minimum of 145°F, held for a minimum of 15 seconds. If salmon patties brown too fast, reduce heat. Remove finished patties to a paper-towel lined plate and repeat with remaining oil, butter and salmon cakes. CCP: Product must be cooled to a maximum internal temperature of 41°F or less, within 4 hours.