Holy Salmon Cakes, Batman!

Ok first I have to admit that I am not a big fan of salmon. I made baked salmon a few weeks ago and gave half of mine to Jay. I froze what we didn't cook and then had the brilliant idea to make salmon cakes! (brilliant idea brought to you by Pinterest, of course)
So, there's a chance that I like salmon now... at least made in this way (adding fat and calories... shocker). I am now all about these cake things and think I might make some using tuna and possibly the obvious crab, but let's not get ahead of ourselves. 
Oh and just one more thing... I have become a HUGE fan of sweet potatoes! I know, I'm shocked, too! A baked sweet potato with butter and a little bit of brown sugar is officially my favorite side dish, and thus you will be seeing it more in my pictures.

This recipe was pulled together using a combination of some other recipes that I came across on Pinterest. I used a Sriracha Lemon Aioli recipe, too, but it was unnecessary, to be honest. I also cut this down for two of us, most other recipes call for like 2lbs of salmon. I mean how many cakes are you trying to make?? Oh some of you have families? Well multiply away!

{Jesus! Get to the recipe wouldya?!}

These salmon cakes are like...

Ingredients:

1 fresh salmon filet

Olive oil

Garlic Powder

Black pepper 

1 cup onion, diced

1/2 red bell pepper, diced

1/4 cup Panko bread crumbs

½ cup Italian style bread crumbs

1 large eggs lightly beaten

3 Tbsp mayonnaise

1 tsp Worcestershire sauce

Directions:

**If your leftover salmon isn’t already cooked- Preheat Oven to 425˚F. Line rimmed baking sheet with parchment or silicone liner. Place salmon in the center, skin-side-down, drizzle with olive oil and season with garlic salt and black pepper. Bake uncovered for 10-15 min (depending on thickness), or just until cooked through. Remove from oven, cover with foil and rest 10 min.

Flake salmon with 2 forks discarding skin and any bones then set aside and cool.

Heat a medium skillet over medium heat with 1 Tbsp olive oil. Add diced onion and bell pepper and saute until softened then remove from heat.

In a large mixing bowl, combine salmon, pepper and onion, bread crumbs, beaten egg, 3 Tbsp mayonnaise, 1 tsp Worcestershire sauce, 1 tsp garlic powder, 1/4 tsp black pepper. Stir to combine.

Form into patties, like you’re making meatballs, but then you’re going to flatten them… like you’re making burgers.

In a non-stick pan, heat 1 Tbsp oil until hot then add salmon patties in a single layer. Saute 3 to 4 min 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 and salmon cakes.

If you want to try the aioli, here are the ingredients, just mix them together. It was good, but just kind of overpowered the salmon cakes.

Ingredients:
1/4 cup spicy brown mustard
1 tsp Lemon juice
1/4 cup Mayonnaise, light
4 tsp Sriracha sauce