Step 1

Open the can of salmon and drain off the liquid. Remove skin and bones from salmon (if not using boneless skinless) and place meat in a mixing bowl.

Step 2

First, chop bell pepper, green onion and parsley. Heat 1 Tbsp oil in a sauté pan over medium heat. Add chopped pepper and sauté until softened but still firm. Add capers and cook one additional minute. Meanwhile, crush crackers.

Step 3

Add all ingredients to bowl, minus the butter and remaining oil. Mix thoroughly but gently. You want to leave the salmon flakes somewhat intact, so don't mash it too much.

Step 4

Form mixture into eight evenly sized patties (these will take about 1/3 cup of mixture each), and place on parchment paper lined tray. Refrigerate for at least one hour.

Step 5

Heat butter and remaining oil in skillet over medium heat and remove patties from refrigerator. Once skillet is hot, add patties. As they are a little fragile prior to cooking, you may find them easier to handle using two spatulas. You don't want them too crowded, so unless it is a large pan, cook four at a time. Cook 4-5 minutes per side.

Step 6

Remove to paper towel lined plate to absorb extra oil. Serve hot.