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1
Preheat the oven to 350 degrees F.
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2
Place the salmon on a sheet pan, skin side down.
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3
Brush with olive oil and sprinkle with salt and pepper.
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4
Roast for 15 to 20 minutes, until just cooked.
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5
Remove from the oven and cover tightly with aluminum foil.
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6
Allow to rest for 10 minutes and refrigerate until cold.
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7
Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil, the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes.
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8
Cool to room temperature.
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9
Break the bread slices in pieces and process the bread in a food processor fitted with a steel blade.
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10
You should have about 1 cup of bread crumbs.
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11
Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally.
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12
Flake the chilled salmon into a large bowl.
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13
Add the bread crumbs, mayonnaise, mustard, and eggs.
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14
Add the vegetable mixture and mix well.
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15
Cover and chill in the refrigerator for 30 minutes.
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16
Shape into 10 (2 1/2 to 3-ounce) cakes.
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17
Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat.
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18
In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned.
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19
Drain on paper towels; keep them warm in a preheated 250 degree F oven and serve hot.
