1/2 cup dry bread crumbs (I use store bought, plain or Italian)
1 egg beaten
Olive oil for pan frying
Seasonings: I really just throw stuff in and it is never exactly the same, but here are the basic seasonings I use.
A few shakes of Old Bay Seasoning, I sprinkle more on while they are cooking.
Freshly squeezed lemon or lime juice if I have it.
Dash lemon pepper
Pinch dried sweet basil
minced garlic or garlic powder
Fresh ground salt and pepper
1. Put canned salmon and juice in a mixing bowl. If using 3 small cans there won't be any bones, but if using a 16 oz. can there may be bones. You can either remove the larger bones and crush the small bones with a fork or crush all of the bones (they are soft and easily crush and provide calcium). Make sure not to drain off the juice, leave this in with the meat.
2. Add the bread crumbs, beaten egg, and seasonings and mix well with a fork.
3. Heat a large skillet to medium heat, then drizzle olive oil into the skillet to cover the surface. Form salmon mixture into patties and place in the hot skillet. Fry on each side until nice and crispy and golden brown. I always sprinkle with more Old Bay Seasoning while cooking. Place the patties on a paper towel lined plate before serving.