We are pretty burned out on Salmon but still think it is healthy to add to our regular diet . . . so this is how we normally have it. Taken from Recipezaar #125957.
Salmon Potato Patties
14 3/4 ounces canned salmon
1 1/2 cups cold mashed potatoes (no gravy,pls)
2 tablespoons unsalted butter, room temp., divided
1/4 cup ritz crackers, crushed (can use matzo meal)
1 egg, slightly beaten
1/2 yellow onion, finely grated (optional)
1/4 teaspoon white pepper
1/4-1/2 teaspoon salt
1/2 teaspoon fresh lemon zest (we use True Lemon crystals)
2 tablespoons light vegetable oil
Drain salmon, leave skin and bones.
Mix everything but the oils and 1 tbsp butter together. Let rest in refrigerator for at least 30 minutes.
Make all the patties and place them on a plate. If they feel a bit too soft to you from the handling, place back in refrigerator for awhile. Don't make more than recipe calls for or they will be dry on the inside.
Keep them about the size of your palm -- they will be fat -- press down but don't mash flat.
On medium-high, add 1/2 tbls butter and one tbsp oil to coat pan nicely. Swirl butter around.
Fry four patties at a time til golden brown on both sides.
Add rest of butter and 1 tbsp oil. Repeat.
(Note: Usually the night before this meal I plan a meal with mashed potatoes and make plenty for leftovers. When I am putting away the leftover mashed potatoes, I add the canned salmon and mix before putting in the fridge. The next day I add the onion, lemon zest, crackers, egg, salt pepper and get right to cooking and don't have a problem with waiting for the mix to chill in the fridge.)