Direction

1. Preheat the oven to 375 degrees F (190 degrees C). Set a wire rack inside a rimmed baking sheet and spray with cooking spray.
2. Heat butter in a small skillet over medium-high heat. Add onion, bell pepper, and celery and cook, stirring often, until softened, about 4 minutes. Remove from heat, let cool slightly, and add to a bowl.
3. Add parsley, Dijon mustard, mayonnaise, Worcestershire, Old Bay, egg, lemon juice, salt, and pepper, and mix until well combined. Stir in 2/3 cup bread crumbs until moistened. Fold in salmon and mix until just combined.
4. Add remaining breadcrumbs to a shallow dish. Form salmon mixture into 6 balls. Roll each ball in breadcrumbs to cover completely; gently flatten balls into patties.
5. Heat oil in a large skillet over medium-high heat. Add half patties to skillet and cook, turning once, until browned, about 3 minutes per side. Transfer patties to prepared wire rack. Repeat with remaining patties.
6. Bake in the preheated oven until cooked through, 10 to 15 minutes. An instant read thermometer inserted near the center should read 145 degrees F (63 degrees C).
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