Chef John's recipe for salmon cakes uses fresh wild salmon for a delicious meal any night of the week.

Yields: 4

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1 tablespoon extra-virgin olive oil

0.25 cup minced onion

2 tablespoons minced red bell pepper

2 tablespoons minced celery

salt and pepper to taste

1 tablespoon capers

1.25 pounds fresh wild salmon, coarsely chopped

0.25 cup mayonnaise

0.25 cup panko bread crumbs

2 cloves garlic, minced

1 teaspoon Dijon mustard

1 pinch cayenne pepper

1 pinch seafood seasoning (such as Old Bay®)

1 tablespoon panko bread crumbs, or to taste

2 tablespoons olive oil, or as needed

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1. Heat 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.

2. Stir salmon, onion mixture, mayonnaise, ¼ cup bread crumbs, garlic, mustard, cayenne, seafood seasoning, 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.

3. Form salmon mixture into four 1-inch thick patties; sprinkle remaining panko bread crumbs over each patty.

4. Heat olive oil in a skillet over medium-heat. Cook patties in hot oil until golden and cooked through, 3 to 4 minutes per side.