Heat a medium skillet over medium heat. Add 1 Tbsp olive oil, 1 Tbsp butter and finely diced onion and bell pepper. Saute until softened and golden (7-9 minutes) then remove from heat.

In a large mixing bowl, combine flaked salmon, sautéed onion and pepper, 1 cup rice crumbs, 2 beaten eggs, 3 Tbsp mayo, 1 tsp Worcestershire sauce, 1 tsp garlic salt, 1/4 tsp black pepper, and 1/4 cup fresh parsley. Stir to combine then form into 13-14 patties. I find it’s easiest to portion the patties using a flat ice cream scoop then pressing them into 1/3 to 1/2สบ thick patties.

Heat 1 Tbsp oil and 1 Tbsp butter in a large pan over medium heat and once butter is done sizzling, add half of the salmon cakes and sauté 3 1/2 to 4 minutes per side or until golden brown and cooked through.


  • 1 lb cooked salmon
  • garlic salt
  • black pepper
  • olive oil
  • 1 medium (1 cup finely diced) red onion
  • 1/2 diced red bell pepper
  • 3 tbsp, divided, unsalted butter
  • 1 cup crushed rice flakes/rice cheks cereal
  • 2 large, lightly beaten eggs
  • 3 tbsp real mayo
  • 1 tsp Worcestershire sauce
  • 1/4 cup minced fresh parsely