1 can Alaska salmon, remove the bones and skin
1/2 white onion diced small
1/2 cup diced bell pepper
2-3 pods of garlic crushed or diced small
A few jigs of Lea & Perrin’s Worcestershire sauce (others taste like crap)
A few jigs of Louisiana Red Dot
2 tsps of garlic powder
2 tsps onion powder
1 tbsp paprika
1 tsp cayenne or less if your a wussy
Fresh black cracked pepper- turn the grinder until your hand is tired
1 tsp kosher salt
1/2 pack/sleeve of crackers crushed (I like saltines)
Mix all together. You can add more or less of the dry seasoning to your taste. Then form into about 3/4 inch – 1 inch thick Pattie about the size of you palm.
In a plate mix 1 cup flour, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp paprika, 1 tsp kosher salt, and black pepper until your hand I tired. Mix all together and lay the salmon patties the flour mixture. Cover both sides and gently shake off extra.
In a cast iron skillet heat on med high. Add grape-seed, canola, or peanut oil to the pan. These oils have a higher smoke point and will keep your kitchen less smoky. Drop a small amount of flour in the oil and it is ready when you see the flour bubbling. Gently lay about 3 patties in the oil. You can also use a spatula. Cook about 3-4 minutes on both sides. Check the side down is golden brown before flipping. You only want to flip once. Remove and drain on paper towels. Serve with Louisiana Red Dot or Sassafras Sauce. See Sassafras Sauce Posting.