Easy and delicious, this recipe is an updated version of my mom's. She used cracker crumbs, I use panko. She used Wonder bread, I use hearty white or challah. I use fish sauce, she used a little of the juice from the can. Instead of margarine or oil, I use real butter. I think she would approve. (Recipe may be halved, but we really enjoy making enough for a second meal and sandwiches!)
1Drain and discard liquid from salmon; discard bones and skin, if desired.
2Place salmon in mixing bowl; mix salt and fish sauce into beaten eggs; pour over salmon.
3Using well-washed hands (food service gloves recommended,) mix lightly, add torn white bread crumbs and mix well, but try to preserve some larger pieces of salmon.
4Line a baking sheet with parchment or wax paper.
5Pat the salmon down into the bowl evenly; use a knife to score and cut into 8 equal pieces (or you may just "eyeball" it, if you prefer.)
6Form each piece into a ball and place on baking sheet.
7Place panko in a shallow bowl or pie pan.
8Form a ball of the salmon into a patty, about an inch thick; place patty in panko, press it lightly and cover all sides with the panko.
9Return patty to baking sheet; repeat until all patties are coated with panko.
10Place baking sheet with patties in refrigerator and allow to chill for 20 to 30 minutes.
11In large skillet, melt 2 tablespoons butter over medium heat; add salmon patties and fry, checking for browning, for approximately 7 minutes per side. Adjust heat as necessary to prevent over-browning. Add more of the butter as needed, especially as they are turned.
12Press the patties lightly as they fry. They will be firm and browned when finished. Remove from heat and serve immediately.
13Cover and refrigerate leftovers. Makes a great sandwich, also.