Like fish but not too much fish? This recipe is the blended dining option you should consider the next time someone says, “Let’s make fish tonight.”

I’m a seafood person, but the same cannot be said for everyone here in the Tex-Mex heartland.  This week while giving the house a deep clean, I decided to rid my freezer of the salmon fillets that had been hiding in the bottom. Usually I prefer to fry them in a skillet, but I wanted to do something different. In my quest to do different, I remembered an unopened box of Panko crumbs in the cupboard where I store my Asian sauce ingredients and realized I had never made the crab cakes I set out to make. I figured the recipe was practically the same and the picture above is the result, flaky, savory salmon cakes. If you don’t have tartar sauce, don’t worry, I’ve attached the instructions for that as well.

Prep time: 10 minutes
Cook time: 30 minutes

Ingredients

Salmon patties
1 Lb. – Salmon fillets
2 – Eggs, large
1/4 cup – Parsley, chopped
1/2 – Red bell pepper, minced
1 – Yellow onion, diced
3 Tbs. –  Mayonnaise
1 tsp. – Worcestershire sauce
1 cup – Panko breadcrumbs
1/4 tsp. – Black pepper
1 tsp. – Garlic salt
2 Tbs. – Olive oil
3 Tbs. – Butter

Tartar sauce
1 cup – Mayonnaise
1/8 tsp. – Onion powder
1 pinch – Garlic powder
3 Tbs. – Dill pickle relish
2 tsp. – Lemon juice
1/8 tsp. – Paprika

Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper. Place salmon in the center, skin side down, drizzle with olive oil and season with garlic salt and black pepper. Bake for 10 to 15 minutes (depending on thickness). Remove from oven and let cool, 10 minutes. Using two forks, flake the meat, discard skin and bones, then set aside.

Heat a skillet over medium-heat with 1 tablespoon olive oil and 1 tablespoon butter. Add diced onion and bell pepper, sauté until golden, 7–9 minutes. Remove from heat and transfer to a large mixing bowl.

Combine salmon, sautéed peppers and onion, 1 cup breadcrumbs, 2 eggs, 3 tablespoons mayonnaise, 1 teaspoon Worcestershire sauce, 1 teaspoon garlic salt, 1/4 teaspoon black pepper and 1/4 cup chopped parsley. Stir to combine. Lay parchment paper on the counter top and begin forming the patties. Using your hands, mold mixture into 2 inch wide by 1/2 inch thick patties and set aside.

In a nonstick pan, heat 1 tablespoon oil and 1 tablespoon butter until hot, then add salmon patties, but don’t crowd the pan. Sauté 3 to 4 minutes per side or until golden brown and cooked through. If salmon patties brown too fast, reduce heat. Remove finished patties to a paper – towel lined plate and repeat with remaining oil, butter.

To make the Tartar Sauce, combine the mayonnaise, onion powder, garlic powder, pickle relish, lemon juice and paprika in a small bowl.

Makes 8 – 12