Used to buy either Bumble Bee or Rubenstein canned salmon. Decided to try Costco's house brand, Kirkland. Happy I did. Small cans, seven ounces, and the salmon is quite like faintly pink tuna -- it is a solid, boneless chunk (like white tuna in water) and has no bones or scales or slimy skin and fat.
Two cans salmon, drain and mash with a fork into small chunks...
1/3 cup seasoned bread crumbs (or cracker crumbs)...
1/4 cup minced sweet onion...
1/4 cup minced sweet red bell pepper...
Two tablespoons Dukes Mayo...
Two medium or one extra large egg...
Tablespoon minced parsley (fresh is best)...
Tablespoon Old Bay Seasoning...
Two hefty squirts Lea & Perrins W'shire...
Mix well with a fork, breaking the salmon down a bit, but not into shreds and strings. Be gentle. Mix thoroughly.
Add oil to a skillet -- I use a Circulon electric job -- and bring the oil to 350 - 375° F. Form the mush into cakes about four inches round and half- or three-quarters inch thick. Thicker takes longer to fry. Fry to golden or a bit darker -- about six to eight minutes or so per side -- pans vary, so watch 'em and turn 'em when they are brown on the underside. Capisce?
They are good hot. Even better cold the next day. ;)
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