Fresh Salmon Cakes 4 Steps
Heat 2 tablespoons extra-virgin olive oil in a skillet over medium heat. Cook and stir onion, red pepper, celery and a pinch of salt in hot oil until onion is soft and translucent, about 5 minutes. Add capers; cook and stir until fragrant, about 2 minutes. Remove from heat and cool to room temperature.
Stir coarsely chopped salmon (almost minced), onion mixture, mayonnaise, 1/4 cup bread crumbs, garlic, mustard, cayenne, salt and ground black pepper together in a bowl until well-mixed. Cover the bowl with plastic wrap and refrigerate until firmed and chilled, 1 to 2 hours.
Form salmon mixture into four to six 1-inch thick patties; sprinkle remaining tablespoon of panko bread crumbs over each patty.
Heat remaining 2 tablespoons of olive oil in a skillet over medium-heat. Cook patties in hot oil until golden and cooked through, 3 to 5 minutes per side depending on thickness of patties.