– 2 cans pink or red salmon – 2 eggs – 1 onion, finely minced – ½ cup breadcrumbs – Salt and pepper to taste – 3 tablespoons vegetable oil
Drain the canned salmon and pick out the round backbones and larger pieces of skin.
Put salmon in a large bowl and add eggs, onion, breadcrumbs and salt and pepper.
Mix everything together until well blended and form into patties.
Pour oil into a large cast-iron skillet and heat on medium-high heat. Place salmon patties in pan and fry about 3 minutes on each side, until well browned and crisp.
Drain the patties on a paper towel lined plate for a few minutes before serving. I like to add zing with a little red wine vinegar sprinkled on top, but the rest of my family is happy with just ketchup.