My mom used to make salmon patties all the time when I was growing up and even though I didn’t care much for fish, I absolutely loved them. Something about the crispiness of the patties and the zesty tartar sauce – yum
Place the salmon on a sheet pan, skin side down. Brush with 2 tablespoon of the olive oil and salt and pepper and bake at 350 F for about 15 - 20 mins, or until just cooked. Cover tightly with aluminum foil and allow to rest for 10 minutes before putting in the fridge and allowing to cool completely.
Melt 2 tablespoon of the butter in a large skillet and cook the onion, celery and bell pepper until just beginning to soften - about 5 minutes. Stir in the parsley, Tabasco, Worcestershire sauce and Old Bay seasoning and cook for a few minutes more. Remove from heat and allow to cool to room temperature.
When the salmon is cooled, flake it into a large bowl, then add ⅓ of the cracker crumbs, the beaten eggs, mayonnaise, Dijon mustard and the cooled onion and pepper mix. Mix together until well blended, then form into 6 patties. Coat the patties in the remaining cracker crumbs.
Heat the remaining 2 tablespoon of butter and olive oil in a heavy bottomed skillet (preferably cast iron) over medium heat. Cook the patties in batches for about 3 - 4 minutes per side, until browned. Keep warm in the oven until ready to serve.