10 minutes prep time
8 minutes cook time
Makes about 6 servings
1 (14.75 oz) can of cooked salmon
1/4 cup real mayonnaise
3/4 cup Italian bread crumbs
Pinch of salt
Drain the liquid from the salmon and place meat in a mixing bowl. Remove vertebrae and skin, if desired. You can leave these in and eat them, but I prefer not to. Flake the salmon with a fork. Mix in the rest of the ingredients until fully blended. You can also add a little chopped onion, if you want. Form into thin patties, about 3/8 inch thick and 3-4 inches in diameter. Add an extra tablespoon of mayo, if needed to form patties that will stick together.
Cover the bottom of a large skillet with a thin layer of olive oil or canola oil and preheat on medium high heat until a drop of water will sizzle in it. This can be an iron skillet (recommended) or any skillet that can be preheated while empty. Bonus points if it has a lid. I have a large anodized aluminum non-stick pan that works great for this. Do NOT use teflon-type non-stick pans. They are unsafe to preheat or use with higher heat.
Place the salmon patties gently in the pan, laying them away from you so that any splashing of the oil will not splash toward you. Cover with a lid. Fry for 3-4 minutes, until the bottom side is golden brown, and turn over. Fry an addition 3-4 minutes on the second side, until browned. Drain on a warmed plate covered in dry paper towels.
Serve the salmon patties with buttered cornbread and your choice of beans (pinto, great northern, navy, red, etc). Garnish with a little mayo, if desired. Enjoy!