Would you eat salmon patties?

The Prep: Drain the salmon well. If using traditional canned salmon, you’ll see small bones and skin; these are soft and edible (and high in calcium!), but most people prefer to flake them away with a fork.
The Mix: In a medium bowl, combine the salmon, onion, peppers, breadcrumbs, egg, lemon juice, mustard, and seasonings. Fold gently with a fork so you keep some nice chunks of salmon rather than turning it into a paste.
The Shape: Form the mixture into 6–8 even patties (about ¾ inch thick).
The “Chill Set” (Pro Tip): Place the patties on a plate, cover with plastic wrap, and refrigerate for at least 30 minutes. This prevents them from crumbling when you flip them in the hot oil.
The Sear: Heat the oil in a large skillet over medium heat. Fry the patties for 4–5 minutes per side until they are deep golden brown and heated through.
The Drain: Place them on a wire rack or paper towel-lined plate for 1 minute to keep the bottoms from getting soggy.

The Texture Balance: If the mixture feels too wet to hold a shape, add another tablespoon of cracker crumbs. If it’s too dry and cracking, add a teaspoon of mayo or another splash of lemon juice.
The “Cast Iron” Edge: Using a cast-iron skillet gives these a superior crust that a non-stick pan just can’t replicate.
Don’t Over-Crowd: Fry them in two batches if necessary. If the pan is too full, the temperature drops and the patties will absorb oil instead of searing.

The Classic: A simple Remoulade or Tartar sauce.
The Zesty: A dollop of Greek yogurt mixed with dill and lemon zest.
The Fusion: Since we’ve talked about Ramen and Chili Oil (Rayu), try a dip made of Mayo and a few drops of that spicy oil for a “Bang Bang” salmon vibe.