This is a great way to take leftover cooked salmon (or a can of salmon) and make an entirely different dish. The egg and bread crumbs are binding ingredients that will help the patty stay in tact while it's cooking. Safflower oil and canola oil are more stable at higher cooking temperatures. If you use canned salmon, drain slightly or the patties may be too wet.
1 1/2 pounds cooked salmon (or two cans of salmon)
3/4 cup bread crumbs
2 eggs
1/3 cup chopped onion
1/2 tsp. dill
1 Tbsp. lemon juice
salt and pepper to taste
1/4 cup safflower or canola oil
Heat oil in a skillet over medium heat. Combine salmon, bread crumbs, eggs, onion, dill, lemon juice, salt and pepper in a bowl. Form patties and place in the heated skillet. Brown on each side, turning gently (patties will be fragile). When cooked, remove from skillet onto a plate lined with paper towels. Makes 6 patties.
