Makes: 36 patties
2 14.75oz Canned Salmon
3 Green Onions
1 Stalk Celery
Approximately 1 1/2 Cup Bread Crumbs
1 Cutting Board
1 Large Mixing Bowl
1 Long-Handled Spoon
1 Medium/Large Cookie Scoop (Optional)
1 Medium/Large Skillet (I prefer cast iron)
Finely chop the green onions and celery. Be sure to drain your salmon – we don’t want our mix to be too wet. Dump all of the ingredients except the bread crumbs into your mixing bowl and start stirring until everything is combined well. Now add in whatever kind of bread crumbs you prefer; I used panko then seasoned my patties with salt and lemon-pepper seasoning to taste, but I know several people who use Italian style bread crumbs instead of seasoning. This is an area where you can get creative. Preheat your skillet on medium-low heat with a little bit of oil to coat the bottom (3 is a good setting on your standard stovetop range). Add in your bread crumbs until the mix becomes slightly crumbly; it should still stick together when you squish it. If you make it too crumbly, just stir in another egg.
Now it’s time to cook your patties! Check your skillet to make sure it is hot enough. If you’re like me and use Extra Virgin Olive Oil in most of your cooking then wait until your oil is almost to the smoking point. If you don’t know what that means then just use a little bit of your salmon mix to test the pan – if it doesn’t sizzle then the pan isn’t ready. Do not increase your temperature dial – we don’t want to burn our food before it can cook all the way through.
Use your cookie scoop or spoon to start putting your salmon patties in your skillet. Unless your mix is really wet, you’ll need to squish your salmon dollops into a patty shape with your spatula. Wet your spatula first to help prevent sticking. Continue cooking on low heat until golden brown on each side.