Easy and delicious salmon cakes recipe

Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with kosher salt and freshly ground black pepper.

Preheat the oven to 350 degrees F. Roast the salmon for 15 to 20 minutes, until just cooked.

Remove the salmon from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.

Place 2 tablespoons of the unsalted butter, 2 tablespoons olive oil, small-diced onion, small-diced celery, small-diced red and yellow bell peppers, minced fresh flat-leaf parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.

Break the stale bread slices in pieces and process the bread in a food processor fitted with a steel blade. You should have about 1 cup of bread crumbs.

Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally.

Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and extra-large eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes.

Shape into 10 (2 1/2 to 3-ounce) cakes.

Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned.

Transfer salmon tortillas to paper towels keep. Them warm in a preheated 250 degree F oven and serve hot.