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Starting with canned Pink Salmon, you dump the salmon with juices into a large mixing bowl. It will generally separate into two halves or you may have to help separate it with a fork. In the center you will find the row of bones (both straight and round). Take your fork and rake these bones out. You then want to scrape off the dark skin you see throughout the salmon and dispose of this. These are very soft calcium enriched bones so if you miss some they will cook into the patties and do not pose a choking hazard as other fish bones do. After disposing of bones flake the salmon. Add one egg and one sleeve of crushed saltine crackers (cheese saltines are a good substitute) per can of salmon. Mix together thoroughly and make patties just like hamburger patties. Heat pan with little oil and place patties in pan with seasoning of choice (salt and pepper work well), and fry on both sides about ten minutes each side.
These are very good with rice, peas (with white sauce), and cranberry sauce or apple sauce. Enjoy!
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