Prep time: 20 minutes + 20 minutes refrigeration | Cook time: 20 minutes | Serves: 6

INGREDIENTS

7 tablespoons avocado or grapeseed oil, divided (1 tablespoon only for baked method)
1 red bell pepper, seeded and finely chopped (about 1 cup)
1 Fresno chile, seeded and finely chopped
½ medium red onion, finely chopped (about ½ cup)
2 cloves garlic, minced
1-pound skinless salmon fillet, pin bones removed
½ cup plus 1 cup gluten-free breadcrumbs
1 tablespoon Dijon mustard
3 tablespoons mayonnaise
2 tablespoons chopped capers, drained
1 large egg, lightly beaten
3 tablespoons chopped fresh parsley leaves and stems
1 tablespoon chopped fresh mint leaves
Sea salt and freshly ground black pepper, to taste
Avocado oil cooking spray (for baking method only)

INSTRUCTIONS

Heat 1 tablespoon avocado oil in a large cast iron skillet until shimmering. Add the bell pepper, Fresno chile, and onion and allow to cook until vegetables have softened but don't brown, about 3 minutes. Add the garlic and cook 1 minute more. Season with salt and pepper. Set aside and allow to cool.

Meanwhile, chop the salmon into small pieces, about ¼-inch, and place into a large bowl. Add the ½ cup breadcrumbs, mustard, mayonnaise, capers, egg, parsley, mint, and cooled vegetables. Mix until well combined and season again with salt and pepper. Form into six patties using a ½ cup measure, each being about 1-inch thick. Place on a parchment-lined baking sheet or large plate, cover and refrigerate for 20 minutes (or longer) to set.

For the Pan-Fried Cakes:

Wipe out the same skillet with paper towels. Place the remaining 1 cup breadcrumbs in a large bowl. Heat the skillet with 1 ½ tablespoons avocado oil over medium heat. Dredge three of the cakes in breadcrumbs and place into the hot oil. Allow to cook for 3 to 4 minutes until golden brown. Flip and cook another 3 to 4 minutes until golden and cooked through (the salmon will be opaque). Remove to a paper towel-lined plate and repeat with the remaining three salmon cakes. Serve immediately.

For the Baked Cakes:

Preheat the oven to 425ºF. Place the remaining 1 cup breadcrumbs on a baking sheet and allow to toast for 4 to 5 minutes until golden brown. Once cooled, dredge the chilled salmon cakes on both sides with the breadcrumbs and place onto the prepared parchment-lined baking sheet. Lightly spray the tops of the cakes with olive oil spray. Bake for 15 minutes until golden and cooked through. Serve immediately.

Tip: Store leftover cakes in an airtight container in the refrigerator for up to a day. Warm in a 250ºF oven for 10 to 15 minutes and broil at the end for a crispy top if desired (watch carefully!).