1 lb. Salmon filet, cooked, cooled, then broken up into flakes
1/2 c. Onion, finely diced
1/2 c. Red bell pepper, finely diced
2-3 TBS. Olive oil
1/2 - 1 c. Panko bread crumbs
1 large Egg, lightly beaten
3 TBS. Mayonnaise
2-3 tsp. Worcestershire sauce
2 tsp. Granulated Garlic
1 TBS. BBQ Salmon Rub
1/4 c. Fresh parsley, minced
Salt and pepper to taste
Sauté onion and red bell pepper until softened & golden - approx, 5 minutes. Remove from heat.
In large bowl, combine flaked salmon, onion and pepper, egg, mayonnaise, Worcestershire sauce, garlic powder, BBQ Salmon Rub, Parsley, salt & pepper. Mix well, then add Panko crumbs, approx. 1/4 c. or less.
Use 1/3 measure to portion mixture, and form patties 1/3- 1/2 inch thick. Put remaining Panko crumbs in dish and coat cakes on both sides. Cover and refrigerate for several hours - this will help the cakes hold together during cooking.
Sauté cakes in olive oil until golden brown on both sides.
These keep well several days in the refrigerator. They could be made smaller & served as appetizers.