Salmon cakes were one of the meals we would often have on a Friday night. It's a great way to use canned (or leftover salmon).
2 tsp. olive oil
1 small onion, finely chopped
1 stalk celery, finely diced
2 Tbsp. chopped fresh parsley
15 ounces canned salmon, drained or 1-1/2 cups cooked salmon
1 large egg, lightly beaten
1-1/2 tsp. Dijon mustard
3/4 cups crushed Ritz Crackers
1/2 tsp. freshly ground black pepper
1 lemon, cut into wedges
Creamy Dilly Sauce (recipe follows)
Heat olive oil in a nonstick skillet over medium-high heat. Add onion and celery; cook, stirring until softened, about 3 minutes. Stir in parsley, let cool.
Place salmon in a medium bowl. Flake apart with fork; remove any bones and skin.
Add egg and mustard and mix to combine. Add the onion mixture, cracker crumbs and pepper and mix well. Shape into six patties, about 1/3 cup each.
Add canola oil to skillet just enough to cover the bottom of the skillet and heat over medium high heat. Add patties and cook until the undersides are golden, to 2 to 3 minutes. Turn over to brown other side.