Crisp, Flaky Salmon Patties

Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper or a silpat.

Spread the canned salmon on the baking sheet, brush with 1 tablespoon of olive oil and season with 1 teaspoon of garlic salt.

Bake the salmon for 10-15 minutes, or until just cooked. Once done, remove from oven, cover with foil and rest for ten minutes.

While the salmon rests, heat a medium skillet over medium heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter into the skillet and toss in the finely diced onion and bell pepper. Sauté until softened and golden, which should take around 7-9 minutes. Remove skillet from heat.

Transfer the cooled flaked salmon to a large mixing bowl. Add the sautéed onion and bell pepper, Panko bread crumbs, lightly beaten eggs, mayonnaise, Worcestershire sauce, remaining 1 teaspoon of garlic salt, black pepper, and finely chopped parsley to the bowl.

Stir the ingredients in the bowl until well combined. Then, form this mixture into rough patties, about 1/3 to 1/2 inches thick. An ice cream scoop can make portioning easier.

Heat the remaining 1 tablespoon of olive oil and 1 tablespoon of butter in a large pan over medium heat. Once the butter is done sizzling, add salmon patties into the pan, being careful not to overcrowd them. Sauté each patty for approximately 3 1/2 to 4 minutes per side, or until they turn a perfectly golden brown color and are cooked through.

Transfer the fully cooked salmon patties to a paper-towel lined plate. Repeat the previous step with any remaining salmon patties.