Salmon and Shrimp Cakes Recipe

Preheat the oven broiler. Line a baking sheet with parchment paper.

Heat 1 teaspoon vegetable oil in a skillet over medium heat. Stir in red onion and green bell pepper. Cook and stir until tender 5 to 8 minutes. Transfer to a bowl and mix with mayonnaise Dijon mustard Worcestershire sauce and seafood seasoning.

Melt 1 tablespoon butter in a skillet over medium heat. Place salmon and shrimp in the skillet and cook until slightly opaque and coated with butter about 2 minutes. Transfer to a large bowl.

Place panko bread crumbs and 3 tablespoons butter in a microwave-safe bowl. Cook on High until butter is melted about 20 seconds. Mix crumbs and butter and season with garlic salt.

Add the mayonnaise mixture 1 tablespoon at a time to moisten the salmon and shrimp mixture. Mix breadcrumb mixture 1 tablespoon at a time into the bowl with the salmon and shrimp mixture just until the ingredients are easily formed into cakes. Form 6 4-inch cakes and place on the prepared baking sheet.

Broil salmon and shrimp cakes in the preheated oven until golden brown 7 to 10 minutes turning once.