the best homemade Salmon Patties
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**Prepare the Salmon:** Open and thoroughly drain your can of pink salmon. You can gently flake it with a fork in a mixing bowl, removing any large bones or skin if you prefer, though they soften during cooking and are completely edible!
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2. **Combine Ingredients:** To the flaked salmon, add the egg, flour, and the crushed saltine crackers.
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3. **Mix and Hydrate:** Mix everything together thoroughly with your hands or a spoon until well combined. The mixture should be firm enough to form into patties but not overly dry. If it seems too wet, add a few more crushed crackers. If it feels too dry, you can add a tiny splash of milk or water, but typically the egg is enough.
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4. **Rest the Mixture:** Let the mixture sit for about 5 minutes. This allows the crackers to absorb some moisture, which helps the patties hold their shape better.
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5. **Form Patties:** Divide the mixture into equal portions and gently form them into patties, about 1/2 to 3/4 inch thick. Don’t make them too thick, or they’ll take longer to cook through.
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6. **Heat the Oil:** Pour about 1/2 inch of vegetable oil into a large skillet over medium-high heat. You’ll know it’s ready when a small pinch of the mixture sizzles immediately when dropped in.
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7. **Fry the Patties:** Carefully place the salmon patties into the hot oil, making sure not to overcrowd the pan. You might need to fry them in batches.
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8. **Cook Until Golden:** Fry for 3-5 minutes per side, or until they are beautifully golden brown and crispy on the outside, and heated through.
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9. **Drain and Serve:** Remove the cooked patties from the skillet and place them on a plate lined with paper towels to drain any excess oil.
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10. **Enjoy!** Serve hot with your favorite dipping sauce, a squeeze of lemon, or alongside some classic comfort food sides like mac and cheese or greens. So simple, so good!
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