Gratinerade laxkakor

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1. 1
   Season salmon with salt.
2. 2
   Heat a large skillet over medium-high heat; when hot lightly spray with oil and add the salmon.
3. 3
   Cook the salmon until browned on one side, about 4 to 5 minutes then turn and cook an additional 4 to 5 minutes or until salmon easily flakes. Set aside on a dish to cool, then flake the salmon into a large bowl.
4. 4
   Add the olive oil to the pan, then add the the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Old Bay seasoning, 1/2 teaspoon kosher salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 18 to 20 minutes. Set aside to cool to room temperature.
5. 5
   To the large bowl with the salmon add the breadcrumbs, mayonnaise, yogurt, mustard, cooled vegetable mixture, and eggs. Mix well.
6. 6
   Cover and chill in the refrigerator for 30 minutes, or freeze 10 minutes. This will make them easier to shape and become less sticky.
7. 7
   Preheat oven to 400°F. Spray a non-stick baking sheet with cooking spray.
8. 8
   Shape the salmon into 15 (scant 1/4 cup each) cakes and place on prepared baking sheet.
9. 9
   Bake the salmon cakes for 20 minutes, or until they are golden and cooked through.