1 pound salmon, cooked, skin removed and flaked into pieces (*see note)
2 tablespoons olive oil, divided
2 tablespoons unsalted butter, divided
¾ cup minced yellow onion
¾ cup minced celery
½ cup minced red bell pepper
1 clove garlic, minced
2 tablespoons mayonnaise
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce (optional)
¼ cup minced fresh parsley, plus more for garnish
1 cup breadcrumbs
2 large eggs, beaten
1 teaspoon Kosher salt
½ teaspoon black pepper
Lemon wedges for serving
INSTRUCTIONS
Heat 1 tablespoon of the olive oil and butter in a skillet over medium heat. Add onion, red pepper and celery and cook until softened, about 5 minutes. Add garlic and cook an additional minute until fragrant. Remove from heat and set aside.
Place all ingredients including the sautéed onion mixture in a large bowl and mix until well combined using a spatula.
Scoop out about 1/3 cup of the mixture and form into patties using your hands. Place patties on a parchment lined baking sheet.
Add the remaining tablespoon of olive oil and butter to the same skillet over medium heat. Cook the patties in batches for about 4 minutes per side until golden brown.
Enjoy warm with lemon wedges and additional chopped parsley for garnish.
