Prep 10 mins
Cook 10 mins
This recipe has most of my favorite flavors that go well with salmon all in one patty. Depending on your appetite, this can be made into 2, 3, or 4 servings. Adjust your cooking accordingly.
- 1 (7 ounce) can boneless skinless pink salmon
- 16 saltine crackers, crushed finely
- 1 egg, lightly beaten
- 2 tablespoons finely chopped onions, OR
- 2 teaspoons dry onion flakes
- 2 tablespoons finely chopped celery
- 2 garlic cloves, finely minced
- 1 tablespoon lemon juice
- 1 teaspoon prepared horseradish
- 1 teaspoon dried chives
- 1⁄2 teaspoon dry mustard
- 1⁄2 teaspoon dried dill weed
- 1⁄2 teaspoon red pepper flakes
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 tablespoons olive oil
- Without draining the salmon, empty it into a medium sized bowl.
- Add all the remaining ingredients except the olive oil.
- Mix well.
- The mixture might seem wet but that's o.k., it will "set" as they cook.
- Heat the olive oil over medium heat in a large frying pan. Non-stick is best but not necessary.
- Divide the salmon mixture into 4 equal portions. Shape each into a patty and place into the hot frying pan with oil. If not using a non-stick pan make sure they don't stick by getting the oil too hot, and shift them around the pan a little by gently shaking the pan in a circular motion causing them to slide around, just a very little bit.
- Turn the heat down to medium-low and cook until they begin to set around the edges. About this time the bottoms will be golden-brown; it may take up to 5 or more minutes depending on how wet the mixture was, it can vary. You need watch them somewhat closely so they don't get too browned.
- With a pancake-turner flip them over and cook the other side in the same manner.
- Serve hot. They're not bad on a hamburger bun with lettuce, tomato & mayonnaise.