Although not much of a seafood lover, I did look forward to Mother's salmon patties--I could make a real pig of myself if there were more to go around! We just ate them plain in those days, no tartar sauce or lemon. These days I prefer a couple squirts of lemon juice on my salmon patties, and I usually accompany them with rice or mac and cheese.
1If using boned salmon, remove the bones and skin and discard. Place salmon into a medium bowl. Flake with a fork until separated; add the egg, cracker crumbs, minced onion and parsley. Mix well.
2With clean hands, shape salmon into 4-6 patties. Place on waxed paper, and dredge in flour. If they have a tendency to fall apart, add more cracker crumbs.
3Heat oil in large skillet until hot. Add salmon patties and brown on both sides over medium-high heat until golden brown. Drain on paper towels and serve with lemon juice, tartar sauce, or any topping of your choice. Or maybe you prefer them plain. Enjoy!