Instructions

• Preheat oven to 400°F. Line a baking sheet with foil. Place the 1 lb salmon filet on the baking sheet, season with Kosher salt and black pepper, and brush with 1 tbsp olive oil. Bake 15–20 minutes until cooked through and opaque. Remove from oven and let cool until you can handle it, then flake with a fork and remove any bones or skin.
• While the salmon cools, heat a skillet over medium heat and add 1 tbsp olive oil and 1 tbsp unsalted butter. Add the finely diced medium onion and diced red bell pepper and sauté until softened and golden, about 8–10 minutes. Remove from heat and let cool slightly.
• In a large bowl combine the flaked salmon, sautéed onion and bell pepper, 1 cup Panko breadcrumbs, the slightly beaten 2 large eggs, 4 tbsp mayo, 1 tsp Worcestershire sauce, 1 tsp sriracha, and 1.5 tsp Old Bay seasoning. Season with additional Kosher salt and black pepper if desired. Gently mix until just combined.
• Wipe out the skillet and heat it over medium-high. Add the remaining 2 tbsp olive oil and the remaining 1 tbsp unsalted butter.
• Form the salmon mixture into patties (about 1½ tablespoons of mixture per patty) and gently flatten them.
• Cook the patties in the hot skillet without overcrowding: 3–4 minutes per side, until golden brown, crispy, and heated through. Cook in batches as needed, adjusting heat so they don’t burn and adding oil/butter if the pan becomes dry.
• Transfer cooked patties to a paper-towel-lined plate to drain briefly, then serve.