Saute the veggies: Get out a pan, pour about a tablespoon of oil into it, and place it over medium-high heat. Then sautee the onion, bell pepper, and celery in it until the onions have turned translucent, about five minutes. Finally, toss in the capers and saute for an additional minute. Set this aside to cool off.

Chop up the salmon: First, if your salmon has the skin on then remove it. Next, chop up the salmon into medium-sized cubes. Finally, use your knife, or better yet a meat cleaver, to chop up the salon until it is the consistency of course ground sausage.

Mix everything together: Get out a large bowl and toss in the salmon, sauteed veggies, garlic, eggs, mayo, Dijon, Worcestershire, old bay, a ½ teaspoon of salt (or more it’s to taste), a ¼ teaspoon of black pepper, and only 1/2 cup of the bread crumbs. Then use a spoon to mix this all together so that its uniform.

(optional) Let it rest: While you can move on to the next step immediately, I think these turn out best if you let them rest a little. Simply cover the bowl with some plastic wrap and let it sit in your fridge for 1 to 2 hours.

Form the cakes: Pour the remaining ¼ cup of bread crumbs into a shallow dish. Then divide the salmon cake mixture into 4 balls and form each ball into 1-inch thick sized patties. Lightly press these patties into the bread crumbs on both sides and set them aside.

Fry em up: Get out a large skillet, pour 3 tablespoons of oil in it, and place it over high heat. Once it’s hot lightly place the salmon patties in it and let them cook for 3 minutes, or until they are nicely browned. Then flip the patties over and let them cook on the other side for an additional 3 minutes.

Take the salmon cakes out of the pan and serve them immediately, enjoy!