Step-by-Step Instructions for Salmon Cakes

• Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced onion, bell pepper, and celery with a pinch of salt. Cook until the vegetables are soft and translucent, about 5 minutes.
• Stir in the capers and cook for an additional minute. Remove from heat and let the mixture cool completely.
• In a large mixing bowl, combine the chopped salmon, cooled vegetable mixture, mayonnaise, ¼ cup bread crumbs, minced garlic, Dijon mustard, cayenne pepper, and seafood seasoning. Season with salt and pepper to taste.
• Cover the mixture with plastic wrap and refrigerate for 1 to 2 hours. This step helps the flavors meld and makes the mixture easier to form into patties.
• After chilling, divide the mixture into four equal portions and form them into patties. Sprinkle the remaining tablespoon of panko bread crumbs over both sides of each patty.
• Heat the remaining 2 tablespoons of olive oil in your skillet over medium heat. Cook the patties for 3-4 minutes on each side, or until golden brown and cooked through.