Making salmon cakes is straightforward and rewarding, especially when you follow this detailed guide. Start by preheating your oven to 425˚F and lining a rimmed baking sheet with parchment paper. Place the 1 lb fresh salmon filet skin-side down, brush it with olive oil, and season with garlic salt and black pepper before baking uncovered for 10-15 minutes until it’s cooked through.

After baking, remove the salmon, cover it with foil, and let it rest for 10 minutes. Then, discard the skin, flake the salmon with forks, remove any bones, and let it cool to room temperature. This step ensures the salmon is easy to work with and keeps the texture just right.

1-Heat a medium skillet over medium heat and add 1 tablespoon olive oil, 1 tablespoon butter, the 1 cup finely diced onion, and 1/2 diced red bell pepper.

2-Sauté until softened and golden, which takes about 7-9 minutes, then remove from heat.

3-In a large bowl, combine the cooled flaked salmon, sautéed onion and pepper, 1 cup Japanese style bread crumbs, 2 large eggs (lightly beaten), 3 tablespoons mayonnaise, 1 teaspoon Worcestershire sauce, garlic salt, black pepper, and 1/4 cup minced fresh parsley. Stir everything together gently.

4-Form the mixture into 13-14 patties, each about 1/3 to 1/2 inch thick, for even cooking.

5-Heat 1 tablespoon oil and 1 tablespoon butter in a large pan over medium heat. Once it sizzles, add half the patties and sauté for 3 1/2 to 4 minutes per side until golden brown and cooked through. Remove to paper towels and repeat with the rest.

For a low-fat option, consider baking the patties instead of frying just adjust the cooking time as needed. This method works well for those watching their calories, and it still delivers that crispy texture everyone loves. Remember, the key is to keep things simple so even beginners can enjoy the process.