Step 1

Preheat oven to 350 degrees Fahrenheit. Place salmon on a sheet pan skin side down. Brush with olive oil. Sprinkle with salt and pepper. Bake the salmon for 15-20 minutes until just cooked through Remove from the oven cover with foil. Let the salmon rest for 10 minutes then chill in the refrigerator until cold.

Step 2

Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil and all the vegetables, parsley, the seasoning, hot sauce, Worcestershire, 1/2 teaspoon salt, and 1/2 teaspoon pepper sauce in a large saute pan over medium low heat until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.

Step 3

Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally.

Step 4

Flake the chilled salmon into a large bowl. Add the bread crumbs, mustard and and mayonnaise and eggs. Add the vegetable mixture and mix well. Cover with foil or saran wrap and chill in the refrigerator for 30 minutes. Shape into 10 (2 1/2 to 3-ounce) cakes. Sprinkle both sides of the salmon patties with cornmeal. (optional) This step is not in Ina's recipe but I like to add it.

Step 5

Heat remaining 2 tablespoons of butter and two tablespoons of  olive oil in a large saute pan over medium heat. Cook patties for 3-4 minutes on each side or until cooked through and browned. Drain salmon cakes on paper towels. Serve hot with your choice of sauce. See notes for sauce recipes/recommendations.

Step 6

Remoulade sauce: 4 tbsp plus 1/2 tsp good quality mayonnaise2 tbs Dijon mustard1/4 tsp pickle juice (optional)4 pinches of Cajun seasoningAdd all ingredients to a bow and mix well. **********************************************************Thai Chili sauce: Homemade or a good quality sauce********************************************************Thai Chili Mayonnaise:4 tbs mayonnaise2 tbs  Homemade Thai chili sauce or a good quality (Add more for taste)Add all ingredients to a bow and mix well. **********************************************************Simple lemon and mayo:4 tbsp mayonnaise1/2 tbs fresh lemon juice, (Add more for taste)Add all ingredients to a bow and mix well. Recipe adapted from Ina Garten aka Barefoot Contessa