Instructions:

1. Prepare the Salmon:
   • Preheat your oven to 350°F
   • Place the salmon filet on a baking sheet and season with a pinch of salt and pepper. season with ½ tablespoon Chef Paul Blackened Redfish Seasoning and 1/2 tablespoon of Old Bay seasoning.
   • Bake for 30 minutes or until the salmon flakes easily with a fork.
   • Allow the salmon to cool, then flake it into a large bowl.
   • Optional: cook in air fryer for 20 minutes on 320°F
2. Prepare the Vegetables:
   • Finely chop ½ cup  onions,½ cup green pepper, and 2 cloves of garlic. Sauté until the vegetables are soft, about 5-7 minutes. Remove from heat and let cool.
   • Optional: My preference is to not sauté the veggies because I like the bold flavor. 
3. Mix the Ingredients:
   • After all ingredients are cooled to room temperature. Use the bowl with the flaked salmon, add the vegetables, ½ tablespoon of Chef Paul Blackened Redfish Seasoning, ½ tablespoon of Old Bay seasoning, salt, black pepper, lemon juice, gluten-free bread crumbs, and the beaten egg.
   • Mix until well combined. If the mixture is too dry, add a little more beaten egg or a tablespoon of avocado oil.
4. Form the Salmon Cakes:
   • Divide the mixture into equal portions and shape each portion into a patty. 
   • Optional: Place in the freezer for 5-10 minutes. They will be fine without placing in the freezer but in my experience; freezing them helped maintain the shape when frying and they absorbed less of the avocado oil.
5. Cook the Salmon Cakes:
   • In a large skillet, heat 1-2 tablespoons of avocado oil over medium heat.
   • Add the salmon cakes to the skillet, cooking in batches if necessary. Cook for about 4-5 minutes on each side, or until golden brown and heated through.
6. Serve:
   • Serve the salmon cakes hot, with a side of lemon wedges 
   • or your favorite dipping sauce.