1. Heat the oil in a 12″ ceramic skillet over medium heat; add the minced onions and celery. Sauté until soft for about 8 minutes. Add the minced garlic and combine. Saute for an additional 2 minutes. Remove from heat and stir in the fresh parsley. Transfer to a fine mesh strainer/sieve and push out the excess liquid. Set aside to cool.
2. To a large mixing bowl, add the eggs first and whisk until lightly beaten. Add the Dijon mustard, Worcestershire sauce, and Old Bay seasoning and combine.
3. To the egg mixture, add the salmon (flake apart with a fork) and the bread crumbs. Mix well. Then, fold in the celery mixture that’s been strained.
4. Divide the mixture into 8 equal portions to form 8 patties, pressing each together with your hands. Sprinkle both sides of each patty with cornmeal. Transfer the patties to a large platter and place in the freezer for 10 minutes.
5. Preheat the oven to 400º F
6. Remove the patties from the freezer and heat a thin layer of extra virgin olive oil in a large cast iron skillet or similar.  When the oil is hot very carefully add 3-4 patties and cook for 1½ minutes on each side. Repeat with the remaining patties. Transfer the patties to the oven and bake for 15 minutes.
7. Serve warm with Garlic Sauce for Salmon Burgers.

GARLIC SAUCE FOR SALMON BURGERS INSTRUCTIONS:

1. Place mayo, garlic, chives or green onions, lemon juice and salt in a high-speed blender or mini food processor. Process until smooth and creamy.
2. Stir in fresh parsley. Set aside.