Source of Recipe
1 can (14.75 ounces) pink or red salmon, drained, boned, and flaked (see Option)
4 eggs, beaten
1-1/2 cups plain dry bread crumbs, divided
1/3 cup finely chopped onion
1 tablespoon chopped fresh parsley
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons vegetable oil
1. In a large bowl, combine the salmon, eggs, 1 cup bread crumbs, the onion, parsley, salt, and pepper; mix well then form into 6 patties, each about 1/2 inch thick.
2. Place the remaining 1/2 cup bread crumbs in a shallow dish and coat the patties on both sides with the bread crumbs.
3. In a large skillet, heat the oil over medium heat; saute the patties for 3 to 4 minutes per side, or until golden. Drain on a paper towel-lined platter and serve immediately.
Option:If you'd like, you can use 1 cup flaked leftover cooked salmon in place of the canned.
Great go-along: For an easy dill sauce, mix together 1 cup sour cream, 1/2 cup mayonnaise, 1 tablespoon sweet pickle relish, 2 tablespoons lemon juice, and 1 teaspoon dried dill weed. Cover and chill for at least 1 hour before serving.