In a large bowl, add salmon. Use a fork to mash it and break up any clumps.
14.75 ounces cooked salmon
Add breadcrumbs, egg, scallions, Worcestershire sauce, salt, and pepper to bowl and mix thoroughly until ingredients are incorporated.
1/3 cup breadcrumbs, 1 large egg, 2 scallions, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
Form salmon mixture into 8 round patties about 1/4 inch thick, packing them tightly so they don't fall apart. Arrange patties on prepared plate or baking sheet.
Refrigerate salmon patties for at least 30 minutes or until they feel firm.
In a large skillet over medium heat, add enough vegetable oil to coat the bottom of the skillet.
1 cup vegetable oil
Remove salmon patties from the refrigerator. Lightly dust the top and bottom of patties with flour and pat it in.
1 tablespoon all-purpose flour
Working in small batches of 2-3, use a wide spatula to transfer salmon patties to the hot skillet. Cook until the bottoms of patties are golden brown (about 4-5 minutes) then use a spatula to gently flip them over. Finish by cooking until the opposite side is also golden brown, about another 4-5 minutes. Once done, transfer salmon patties to a serving plate. Repeat this step until all the patties have been fried.
Serve immediately with sauce and garnish (all optional).
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